Stuffed Peppers with Quinoa Recipe

Recipesfull introduces to you: Popular Recipes. (Stuffed Peppers with Quinoa Recipe). We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.

Brief

Prep 20 mins

Cook: 1hr5 mins

Total: 1hr25 mins

Servings: 6

Yield: 6 servings

Stuffed Peppers with Quinoa Recipe

Ingredients

3 red bell peppers

sliced lengthwise

1 tablespoon olive oil

1 onion

finely chopped

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon ground black pepper

1 (16 ounce) can diced tomatoes

drained and juice reserved

1 cup chicken broth

¾ cup quinoa

½ carrot

grated

1 (14 ounce) can black beans

rinsed and drained

1 (6 ounce) package fresh spinach

or more to taste

½ cup shredded Mexican cheese blend

Side Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.

Step 2

Roast peppers in the preheated oven until tender about 30 minutes.

Step 3

Heat olive oil in a skillet over medium heat; cook and stir onion until softened 5 to 10 minutes. Add garlic cumin salt and black pepper to onion; cook and stir until fragrant about 1 minute more.

Step 4

Mix tomatoes chicken broth quinoa and carrot into onion mixture; cook until quinoa is tender about 12 minutes. Stir black beans and spinach into quinoa mixture adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.

Step 5

Bake in the oven until cheese is melted about 15 minutes.

Nutritional Information

Stuffed Peppers with Quinoa Recipe

Servings Per Recipe:6

Calories: 257.8

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 35.2g 11%

Dietary Fiber: 9.1g 36%

Sugars: 5.6g

Fat: 7.8g 12%

Saturated Fat: 3.1g 15%

Cholesterol: 11.6mg 4%

Vitamin A Iu: 6149.6IU 123%

Niacin Equivalents: 3.3mg 25%

Vitamin B6: 0.4mg 26%

Vitamin C: 93.5mg 156%

Folate: 166.3mcg 42%

Calcium: 174.9mg 18%

Iron: 5.3mg 30%

Magnesium: 99mg 35%

Potassium: 767.1mg 22%

Sodium: 1037.7mg 42%

Thiamin: 0.2mg 21%

Calories From Fat: 70.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.