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Maine Medical Center - Quinoa Stuffed Peppers
Heart Healthy Recipes

Quinoa Stuffed Peppers

  • 1 Tbsp. extra virgin olive oil
  • ½ cup diced onion
  • ¼ cup diced celery
  • ¼ cup diced carrot
  • 1 clove garlic, minced
  • 1 tsp. oregano
  • 1 Tbsp. minced fresh basil
  • 3 - 4 cups cooked quinoa
  • ½ cup chopped kalamata olives
  • ¼ tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 red bell peppers, halved and seeded
  • 2 green bell peppers, halved and seeded
  • 1 cup marinara or tomato sauce

Preheat oven to 375 degrees F. In large skillet, heat oil over medium heat. Add diced veggies, garlic, and herbs and cook, stirring often until veggies begin to soften, 3 to 5 minutes. Add quinoa and olives and cook, stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat.

Partially cook peppers in a steamer 4 to 5 minutes. (Pepper halves may also be steamed in a microwave 2 to 3 minutes in a covered dish with 2 tablespoons water).

Fill pepper halves with quinoa mixture; placed on a lightly greased baking dish. Top with marinara or tomato sauce. Add enough water to cover bottom of dish. Cover loosely with foil and bake until peppers are tender, 20 - 25 minutes.

Nutritional Information Per Serving

Calories 264
Fat 8 g
Carbohydrate 43 g
Protein 8 g
Fiber 5 g
Sodium 414 mg

Variation: Top the bell peppers with a slice of low-fat cheddar or soy cheese in the last 5 minutes of baking. Remove foil to brown cheese.



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Maine Medical Center | 22 Bramhall Street | Portland, Maine 04102-3175 | (207) 662-0111