Vegetarian

Quinoa, Broccoli, and pine nut Stuffed Peppers takes 15 minutes to prepare.

Quinoa, Broccoli, and pine nut Stuffed Peppers takes 45 minutes to cook.

Quinoa, Broccoli, and pine nut Stuffed Peppers makes 4 servings.

The ingredients for Quinoa, Broccoli, and pine nut Stuffed Peppers are:

2 large Eggs
0.50 large Onions, raw
2 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
0.25 cup Pine Nuts
1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
0.50 cup Milk Cashew (Silk) - 1 cup (240ml)
39 grams Vital wheat gluten
1.5 cup, chopped or diced Broccoli, fresh

Here is how you make Quinoa, Broccoli, and pine nut Stuffed Peppers:

Preheat oven to 350Prepare quinoa according to package instructionsstir together onions, broccoli, pine nuts, and quinoawhisk together eggs and cashew milkstir together quinoa mixture with egg mixture then stir in the wheat gluten.Fill peppers generously and fill well greased mini muffin pans with whatever filling you have left.Bake for 30 minutes at 350. Take the mini-muffin bites out and bake the peppers for another 10 minutes or until they have browned a bit.Serving Size:?Makes 4 stuffed half peppers plus about 14 bite size mini muffin size bites

The nutritional information for Quinoa, Broccoli, and pine nut Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.3

• Total Fat: 11.8 g
• Cholesterol: 93.0 mg
• Sodium: 71.9 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 6.2 g
• Protein: 19.7 g