Spicy Quinoa Stuffed Peppers
- U Serves 4 People
- P Prep: 00:30
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories 191
Calories from Fat 50
% Daily Values*
Total Fat 5.54
8.52%
Saturated Fat 0.74
3.70%
Polyunsaturated Fat 1.31
Monounsaturated Fat 2.99
Cholesterol 0.00
0.00%
Sodium 202.25
8.43%
Potassium 548.75
Total Carbohydrate 32.07
10.69%
Dietary Fiber 4.60
18.40%
Sugars 3.75
Protein 6.25
Vitamin A 73.25%
Vitamin C 214.25%
Calcium 5.25%
Iron 32.50%
* Nutritional Values are estimated and may vary
³ Description
perfect for a meal, side dish, or snack!
² Ingredients
- 3 medium whole (2-3/5" dia) Tomatoes
- 1 tsp, leaves Oregano
- 4 tbsp Basil
- 1 dash Salt
- 2 clove Garlic
- 1 cup, pieces or slices Mushrooms
- 1 small Onions
- 2 serving (serving = 1 medium pepper) Publix Red Bell Pepper
- 1 tablespoon Extra Virgin Olive Oil
- 1 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
- 2 cup, cooked Quinoa (Cooked)
q Directions
Cook quinoa according to package instructions.
Cut peppers in half (length wise) and remove seeds. Place in baking dish (set aside)
Chop 2 of the tomatoes and place in food processor. Add basil, oregano, salt, pepper, and red pepper flakes (optional) Pulse until mixture becomes smooth. Set aside.
Chop onion, garlic, mushrooms, and remaining tomato. Sauté until lightly browned.
Mix 2 cups of cooked quinoa into saute pan, then add tomato mixture. Stir until well combined.
Spoon mixture into pepper halves. Bake at 350 for 15-20 minutes. Top with fresh parsley or basil Enjoy!
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