Dinner

Spinach and Quinoa Stuffed Peppers is for Dinner.

Spinach and Quinoa Stuffed Peppers takes 30 minutes to prepare.

Spinach and Quinoa Stuffed Peppers takes 40 minutes to cook.

Spinach and Quinoa Stuffed Peppers makes 6 servings.

The ingredients for Spinach and Quinoa Stuffed Peppers are:

1.75 tsp Better than Bouillon Vegetable Base
1.75 cup (8 fl oz) Water, tap
0.33 cup Quaker Quick Barley
.33 cup Ancient Harvest Quinoa
1 medium (2-1/2" dia) Onions, raw chopped
2 clove Garlic, minced
1-14 oz can Great Value Diced Tomatoes drained
.25 tsp Salt
.25 tsp Black Pepper, ground
1.5 cup Monterey Jack Cheese shredded
3 Bell Pepper, Red (2.5" dia; whole)
2 tbsp Olive Oil

Here is how you make Spinach and Quinoa Stuffed Peppers:

Preheat oven to 400. In a medium sauce pan bring vegetable base and water to boil. Add barely and quinoa. Return to boiling, reduce heat. Cook covered 12 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Set aside. Next in 12" skillet heat 2 Tbsp olive oil over medium, cook onion and garlic over medium heat for 2 minutes. Add mushrooms, cook and stir 4 minutes or until tender. Stir in tomatoes, spinach, salt, pepper. Stir in quinoa mixture and 1/2 cup of the shredded cheese. Remove from heat. Halve the thoroughly washed peppers, remove membranes. Fill with quinoa mixture. Place pepper filled side up in 13 x 9 baking dish. Pour reserved cooking liquid into dish around pepper. Bake covered 30 minutes. Uncover top peppers with remaining cheese. Bake uncovered 10 minutes or until peppers are crisp-tender.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user NASPENCER13.

The nutritional information for Spinach and Quinoa Stuffed Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 204.1

• Total Fat: 11.8 g
• Cholesterol: 22.7 mg
• Sodium: 571.9 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 3.3 g
• Protein: 8.3 g

The dietary needs meet for Spinach and Quinoa Stuffed Peppers is Vegetarian