Vegetarian

Jughandle's Quinoa Stuffed Peppers is for Dinner.

Jughandle's Quinoa Stuffed Peppers takes 10 minutes to prepare.

Jughandle's Quinoa Stuffed Peppers takes 90 minutes to cook.

Jughandle's Quinoa Stuffed Peppers makes 4 servings.

The ingredients for Jughandle's Quinoa Stuffed Peppers are:

*Peppers, sweet, red or yellow, 4 large
Onions, raw, 1 cup, chopped
Olive Oil, 2 tbsp
Celery, raw, 1/2 cup, diced
*Cumin seed, 1/2 tbsp
Garlic, 2 cloves
Spinach, fresh, 1.5 package (10 oz)
Ro Tel Diced tomatoes & Green chilies, 2.5 serving
Beans, red kidney, 1 - 15oz can
Tomato Spread, 1 T
Whole Grain Quinoa, .75 cup dry

Here is how you make Jughandle's Quinoa Stuffed Peppers:

1. Bring a large pot of water (1 to 2 qts) to a boil. Put spinach into boiling water for 30 sec. then remove and quickly place in cold water to stop the cooking process. Reserve.2. Heat olive oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saut? 1 additional minute. Stir in spinach and Ro Tel brand tomatoes & green chilies (reserve juice). Cook 5-10 minutes, or until most of liquid has evaporated.3. Stir in kidney beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup crumbled extra firm tofu. Season with salt and pepper.3. Preheat oven to 350?F. Pour liquid from tomatoes in bottom of baking dish.4. Cut the top off of each bell pepper and with a spoon remove the seeds and as much of the white membrane as possible, then rinse. Fill each bell pepper with heaping amount of the quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, top with 1 T of tomato spread and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and sauce each with seasoned pan juices before serving.Note: any remaining stuffing can be frozen for later use. If using as a side dish the peppers can be cut in half lengthwise for a smaller serving.Serving Size: 4 for a main dish 8 for a side dishNumber of Servings: 4Recipe submitted by SparkPeople user JUGHANDLE.

The nutritional information for Jughandle's Quinoa Stuffed Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 377.5

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 596.9 mg
• Total Carbs: 60.5 g
• Dietary Fiber: 16.0 g
• Protein: 15.7 g

The dietary needs meet for Jughandle's Quinoa Stuffed Peppers is Vegan