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The Right Stuff (The Looneyspoons Collection) Recipe

Looking for an easy The Right Stuff (The LooneySpoons Collection) recipe? Learn how to make The Right Stuff (The LooneySpoons Collection) using healthy ingredients.


Submitted by vitharien

Makes 6 servings



The Right Stuff from Janet & Greta Podleski's LooneySpoons Collection, p108. Note: This recipe is meant to be made with reduced-sodium vegetable broth, but we only had chicken stock on hand. It is also designed for shiitake mushrooms, but we had cremini. The recipe calls for 6 medium bell peppers in a variety of colours, so in the recipe list I've tried to make it so it shows 2 red, 2 green, and 2 yellow. "Quinoa-stuffed bell peppers with shiitake mushrooms, spinach, green peas, feta, and mint. If you're looking for an interesting twist on ordinary rice-stuffed bell peppers, then you've made the right choice! This tasty, colorful, healthy recipe will leave you filling satisfied."

Recipe Ingredients for The Right Stuff (The LooneySpoons Collection)

500 mL Campbell's Chicken Broth (No Salt Added)
1 cup Quinoa
0.5 teaspoon Cumin, Ground
0.5 tsp Spices Ground Coriander
0.5 tsp Curry Powder
2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Sweet, Green
2 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, Sweet, Red
240 grams Peppers, Sweet, Yellow
1 tbsp Olive Oil
1 cup, chopped Onions
1 tsp Garlic
3 cup chopped raw Baby Bella Mushrooms Packaged
150 grams Spinach
0.5 cup Peas, Green
2 oz Light Cheese
10 grams Mint
1 tsp Lemon Peel
0.5 tsp Pepper, Black

Recipe Directions for The Right Stuff (The LooneySpoons Collection)

  1. Combine vegetable broth, quinoa, cumin, coriander and curry powder in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, until ready to use.

  2. Trim the tops off bell peppers. Remove seeds and discard stems. Mince tops and set aside.

  3. Heat olive oil in a deep, 10-inch skillet over medium heat. Add chopped onions, reserved mince bell pepper tops and minced garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add chopped mushrooms and continue to cook until mushrooms are tender, about 5 minutes. Add coarsely chopped baby spinach leaves and cook until wilted, about 2 minutes. Remove from heat.

  4. In a large bowl, combine cooked quinoa with mushroom mixture, peas, crumbled feta, minced mint leaves, lemon zest and freshly ground black pepper. Mix well. Spoon filling into bell peppers. Place peppers upright in a 9 x 13-inch baking pan. Cover loosely with foil. Bake at 375F for 25 minutes. Remove foil and continue baking until bell peppers are tender, about 10 to 15 more minutes. Serve hot.

Categories

Vegetables, Main Dish, American, Vegetarian

Nutrition Facts
Serving Size 344.5g
Amount Per Serving
Calories
217
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
149mg
6%
Potassium
779mg
22%
Total Carbohydrates
32.1g
11%
Dietary Fiber
5.6g
22%
Sugars
5.1g
Protein
10.5g
Vitamin A 79% Vitamin C 286%
Calcium 9% Iron 18%
* 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
88% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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