Beef / Pork

Stuffed Peppers with Quinoa is for Dinner.

Stuffed Peppers with Quinoa takes 35 minutes to prepare.

Stuffed Peppers with Quinoa takes 35 minutes to cook.

Stuffed Peppers with Quinoa makes 2 servings.

The ingredients for Stuffed Peppers with Quinoa are:

1 cup Diced Tomatoes, No Salt Added, undrained
1/2 cup Water
1/4 cup Quinoa
2 Bell Peppers
6 oz (96 % Extra Lean) Ground Beef
1/2 cup Onion, chopped
1.5 tsp Dried Parsley
1 tsp Paprika
1/8 tsp Salt
1/4 tsp Crushed Red Pepper Flakes
1/8 tsp Black Pepper (Ground)
1.5 Cloves Garlic, minced
1 cup Tomato Sauce, No salt added
1/3 cup Frozen corn, thawed
1/4 cup Reduced Fat Cheddar Cheese, Shredded

Here is how you make Stuffed Peppers with Quinoa:

Preheat oven to 350d.Drain diced tomatoes and reserveg juice; set aside.In a small saucepan, bring water to a boil. Add quinoa. Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed.Cut peppers in half lengthwise and remove seeds. In a large, deep stock pot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water, then lay upside down on paper towels to dry.In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes andblack pepper over medium heat until meat is no longer pink. Add garlic and cook 1 minute longer. Stir in 1/2 can (about 1/2 cup) tomato sauce, corn, quinoa and tomatoes; heat through.Spoon beef mixture into pepper halves. Place in a deep baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.Cover and bake at 350? for 30-35 minutes or until peppers are tender.Remove cover, sprinkle with cheese and bake 5 more minutes or until cheese is melted. Serving Size: Makes 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user KCHRISTY6.

The nutritional information for Stuffed Peppers with Quinoa is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 365.5

• Total Fat: 8.5 g
• Cholesterol: 45.0 mg
• Sodium: 229.3 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 9.8 g
• Protein: 26.9 g