Roasted Bell Peppers Stuffed with Quinoa Recipe

Looking for an easy Roasted Bell Peppers stuffed with Quinoa recipe? Learn how to make Roasted Bell Peppers stuffed with Quinoa using healthy ingredients.


Submitted by cairns13

Makes 8 servings



There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, spinach, quinoa and cashews. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

Recipe Ingredients for Roasted Bell Peppers stuffed with Quinoa

6 red peppers
1 tablespoon olive oil, plus more for oiling the pan
1 onion, chopped
1 cup celery
1 cup sliced mushrooms
1 cup chopped carrots
7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
1/4 pound baby spinach
3/4 teaspoon ground cumin
1 cup couscous
15 oz can black beans
1 Salt and pepper to taste

Recipe Directions for Roasted Bell Peppers stuffed with Quinoa

  1. Method

  2. Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

  3. Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.

  4. Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

  5. Nutrition

  6. Per serving (1 pepper/about 10oz/283g-wt.): 250 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g total carbohydrate (7g dietary fiber, 6g sugar), 9g protein

Categories

Main Dish

Nutrition Facts
Serving Size 280.0g
Amount Per Serving
Calories
203
Calories from Fat
23
% Daily Value*
Total Fat
2.5g
4%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
240mg
10%
Potassium
578mg
17%
Total Carbohydrates
36.1g
12%
Dietary Fiber
6.3g
25%
Sugars
7.9g
Protein
7.6g
Vitamin A 146% Vitamin C 313%
Calcium 6% Iron 13%
* 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
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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