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