Ingredients Jump to Instructions ↓

  1. 2 large red or yellow bell peppers, halved lengthwise, stem intact

  2. 2 tsp canola oil

  3. 1 medium onion, finely chopped

  4. 2 garlic cloves, minced

  5. 2 medium carrots, diced

  6. 1 1/2 cups diced cremini mushrooms

  7. 1 cup cooked quinoa

  8. 1/2 cup fat-free, low-sodium vegetable broth

  9. 1 cup chopped baby spinach

  10. 1/2 cup chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft. Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened. Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes. Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly. Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot. Serves 4 Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g


Send feedback