on high heat, large saucepan with salt, water, quinoa. bring to a boil.
reduce to a simmer, cover, and cook 15 minutes.
uncover, turn off heat, and let sit for 5 minutes.
add rosemary, parsley, pecans, olive oil, chicken broth, and turkey sausage and mix well.
slice peppers in half lengthwise and discard membranes and seeds.
In a pot of boiling water, add peppers and boil for 5 minutes. drain and discard water.
grease a 9X13 baking dish and preheat oven to 350F.
put peppers in baking dish and fill with quinoa mixture.
bake 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (350g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 252 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 96.7mg||30 %|
|Sodium 432.9mg||15 %|
|Potassium 689.4mg||18 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 26.5g|
|Protein 31.3g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 507
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