Vegetarian

Cashew and Quinoa Stuffed Peppers is for Dinner.

Cashew and Quinoa Stuffed Peppers takes 15 minutes to prepare.

Cashew and Quinoa Stuffed Peppers takes 25 minutes to cook.

Cashew and Quinoa Stuffed Peppers makes 4 servings.

The ingredients for Cashew and Quinoa Stuffed Peppers are:

4 Bell Peppers
olive oil spray
1 cup onion, diced
3 garlic cloves,
2 tsp olive oil
1 cup quinoa
2 cups vegetable broth
1/2 cup sun-dried tomatoes (not in oil)
2 tsp cumin
2 tbl tamari (soy sauce)
1 tsp ground cayenne
1/2 cup cashews, chopped

Here is how you make Cashew and Quinoa Stuffed Peppers:

1. Preheat oven to 350.2. Cut the tops off of the peppers and deseed. Place on cookie sheet and spray with olive oil spray. Bake for 20 minutes, or until soft.3. Rinse quinoa.4. Sautee onions and garlic in olive oil in a 2 quart pot for 5 minutes. 5. Add vegetable broth, quinoa, sun-dried tomatoes, cumin, tamari, and cayenne. Bring to boil.6. Simmer for 15 minutes.7. Add cashews to mixture.8. Stuff cooked peppers with mixture.Serve with mixed green salad with a simple oil and vinigrette dressing.Number of Servings: 4Recipe submitted by SparkPeople user ANNIETATER.

The nutritional information for Cashew and Quinoa Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 515.3

• Total Fat: 14.9 g
• Cholesterol: 0.0 mg
• Sodium: 910.1 mg
• Total Carbs: 83.4 g
• Dietary Fiber: 10.2 g
• Protein: 17.8 g

The dietary needs meet for Cashew and Quinoa Stuffed Peppers is Vegan