Quinoa Stuffed Peppers
This Quinoa Stuffed Peppers recipe fills bright red peppers with quinoa, spinach, corn, cheese and herbs.
Servings: 2 Servings
Calories: 402kcal
Ingredients
- 2 red peppers
- 1/2 C. quinoa
- 2 Tbsp extra virgin olive oil
- 1/2 C. onion minced
- 1 tsp Daregal frozen garlic
- 1 cup fresh or defrosted frozen corn
- 1 cup spinach chopped
- 1 1/2 tsp Daregal frozen basil
- salt & pepper to taste
- 1/2 C. finely shredded mozzarella cheese
Instructions
- Add 1 C. water to quinoa in a small saucepan and bring to boil.
- Cover and simmer until water is absorbed – 5 to 10 minutes.
- Preheat oven to 375 degrees.
- Meanwhile, slice top off of red pepper and remove seeds and membranes.
- Heat olive oil in skillet on medium high.
- Add onion and sautée until translucent.
- Add garlic, corn and spinach. Season with basil, oregano and salt and pepper to taste.
- Sautée 1 to 2 minutes.
- Remove from heat and stir in quinoa and then cheese.
- Fill peppers with quinoa/veggie mixture and replace their tops.
- Bake in shallow baking dish (uncovered) for 20 minutes.
Nutrition
Serving: 1g | Calories: 402kcal | Carbohydrates: 48g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 369mg | Fiber: 8g | Sugar: 12g