Quinoa stuffed peppers
Nutrition Facts
Serving Size 1 pepper half
Calories 313
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 3 g | |
| Total fat | 13 g | |
| Sodium | 674 mg | |
| Cholesterol | 9 mg | |
| Dietary fiber | 7 g | |
| Protein | 13 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Stuffed peppers are often made with ground meat. This meatless version is made with quinoa, walnuts, tomatoes and zucchini.
Ingredients
(Serves 4)- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 1 cup chopped zucchini
- 2 cups chopped tomato
- 1/2 cup chopped onion
- 1 stalk celery, chopped
- 2 tablespoons chopped walnuts
- 3 garlic cloves, chopped
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Parmesan cheese
- 2 large bell peppers, cut in half
Directions
Heat the oven to 350 F. Cook quinoa according to package directions. Set aside.
Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt, pepper and cheese.
Place the pepper halves on a baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover and bake for an additional 5 minutes until peppers are cooked to desired doneness.