Dinner

Quinoa-Stuffed Red Bell Peppers is for Dinner.

Quinoa-Stuffed Red Bell Peppers takes 30 minutes to prepare.

Quinoa-Stuffed Red Bell Peppers takes 20 minutes to cook.

Quinoa-Stuffed Red Bell Peppers makes 6 servings.

The ingredients for Quinoa-Stuffed Red Bell Peppers are:

2/3 cup quinoa, rinsed and drained
6 red bell peppers
1 tablespoon olive oil
3/4 cup diced carrots
1/2 red onion, diced
1 10-ounce package frozen spinach, thawed and drained
1 15-ounce can red kidney beans, rinsed and drained
1 teaspoon chili powder
1/2 cup grated part-skim mozzarella

Here is how you make Quinoa-Stuffed Red Bell Peppers:

Preheat oven to 350?F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.Number of Servings: 6Recipe submitted by SparkPeople user JGOLFER.

The nutritional information for Quinoa-Stuffed Red Bell Peppers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 241.9

• Total Fat: 7.8 g
• Cholesterol: 11.0 mg
• Sodium: 340.9 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 9.4 g
• Protein: 14.6 g