Quinoa-Stuffed Red Bell Peppers

Quinoa-Stuffed Red Bell Peppers

Stuffed peppers that will fill you up, not out!

Serves: 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Nutrition Score per serving:

(1 pepper): 237 calories, 6 g fat (23% of calories), 2 g saturated fat, 35 g carbs, 12 g protein, 10 g fi ber, 171 mg calcium, 3 mg iron, 260 mg sodium



Ingredients

* 2/3 cup quinoa, rinsed and drained

* 6 red bell peppers

* 1 T 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 t chili powder

* 1/2 cup grated part-skim mozzarella



Directions

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.



http://www.shape.com/healthy-eating/recipes/quinoa-stuffed-red-bell-peppers-recipe