Quinoa-Stuffed Peppers Recipe

Looking for an easy Quinoa-Stuffed Peppers recipe? Learn how to make Quinoa-Stuffed Peppers using healthy ingredients.


Submitted by j85048

Makes 4 servings



from Jillian Michaels She says protein fix.

Recipe Ingredients for Quinoa-Stuffed Peppers

3/4 cups uncooked quinoa
4 large red or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
3 ounces mushrooms, sliced (about 1 cup)
2 cloves garlic, chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 medium zucchini,
14 ounces diced tomatoes, drained
1 tsp oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups marinara sauce, for serving

Recipe Directions for Quinoa-Stuffed Peppers

  1. In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

  2. Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.

  3. In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

  4. Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

  5. Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

  6. Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

  7. Makes 4 servings.

Categories

Tomatoes, Main Dish

Nutrition Facts
Serving Size 525.9g
Amount Per Serving
Calories
349
Calories from Fat
86
% Daily Value*
Total Fat
9.5g
15%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
684mg
29%
Potassium
1438mg
41%
Total Carbohydrates
56.8g
19%
Dietary Fiber
11.6g
46%
Sugars
23.5g
Protein
10.8g
Vitamin A 136% Vitamin C 395%
Calcium 9% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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