Dinner

Peppers Stuffed with Quinoa and Brown Rice is for Dinner.

Peppers Stuffed with Quinoa and Brown Rice takes 30 minutes to prepare.

Peppers Stuffed with Quinoa and Brown Rice takes 45 minutes to cook.

Peppers Stuffed with Quinoa and Brown Rice makes 6 servings.

The ingredients for Peppers Stuffed with Quinoa and Brown Rice are:

1/2 raw sweet onion
1 pouch Seeds of Change Quinoa & Brown Rice (2 cups)
3 large or medium sweet red peppers
Pasta sauce, preferably not high sodium (Rising Moon brand)
Canola or olive oil
Pecorino romano sheep cheese (optional)

Here is how you make Peppers Stuffed with Quinoa and Brown Rice:

Saute onions in a skillet with the canola oil. Add the entire pouch of quinoa/brown rice; no need to pre-microwave, but you will want to break up the chunks. Add the pasta sauce, enough to wed the mixture and let it get a bit sticky. Heat through. Set aside. Preheat oven to 350. Wash 3 red peppers. Cut in half and remove the seeds. Place in a shallow baking pan, and fill each half with the rice mixture. Finely grate the cheese and dab about a teaspoon's worth on top of each pepper. Put a quarter to half an inch of water in the pan and put in the oven. Bake for 45 minutes. Remove from oven & drain the water. Serve.Serving Size: Makes 6 servings of 1/2 stuffed pepper eachNumber of Servings: 6Recipe submitted by SparkPeople user TANGUERA2.

The nutritional information for Peppers Stuffed with Quinoa and Brown Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 123.9

• Total Fat: 2.4 g
• Cholesterol: 1.1 mg
• Sodium: 192.9 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 3.2 g
• Protein: 3.5 g