Vegetarian

Stuffed Peppers with Quinoa and Black Beans takes 40 minutes to prepare.

Stuffed Peppers with Quinoa and Black Beans takes 40 minutes to cook.

Stuffed Peppers with Quinoa and Black Beans makes 6 servings.

The ingredients for Stuffed Peppers with Quinoa and Black Beans are:

Step 1:
1 cup quinoa (cooked per instructions; 1 cup quinoa:2 cups water)

Step 2:
3 red bell peppers, sliced lengthwise, cleaned, leave stem.

Step 3:
? Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1 clove garlic, minced
? cup Rotel tomatoes and chilies
3 green onions, thinly sliced
? cup canned black beans, drained and rinsed
1 tsp Herbs de Provence
sea salt and pepper to taste

Here is how you make Stuffed Peppers with Quinoa and Black Beans:

Step 1Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.Step 2Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.Step 3Toss the chopped apple with the lime juice, olive oil, garlic, Herbs de Provence, tomatoes, black beans and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.Step 4Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.Serving Size: 6 half peppersNumber of Servings: 6Recipe submitted by SparkPeople user DAVENOHE.

The nutritional information for Stuffed Peppers with Quinoa and Black Beans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 169.0

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 188.3 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 5.3 g
• Protein: 5.8 g