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Quinoa-Stuffed Sweet Peppers

  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 2
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Ingredients

10-12 sweet peppers, rinsed
2
tablespoons olive oil, divided
1/4
cup onion, chopped
1/3
cup carrots, finely chopped
4
Brussels sprouts, chopped
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup cooked quinoa
1/4
cup Cotija cheese, crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
543.3
% Daily Value
Total Fat
27.6g
42%
Saturated Fat
8.7g
43%
Cholesterol
37mg
12%
Sodium
860.8mg
36%
Total Carbohydrate
57.4g
19%
Dietary Fiber
17.3g
69%
Sugars
30.2g
Protein
17.6g
% Daily Value*:
Vitamin C
1450.40%
1450%
Calcium
37.60%
38%
Iron
23.50%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If quinoa is unavailable, use cooked rice instead.

Directions

  • 1 Preheat oven to 350 °F. Line a baking sheet with parchment paper.
  • 2 Slice a small opening on each pepper, remove seeds and veins.
  • 3 Brush each pepper with 1 tablespoon of olive oil. Arrange on prepared baking sheet and cook for 10 minutes in the oven.
  • 4 In a small skillet, heat 1 tablespoon of olive oil over medium-low heat. Add onion and cook until translucent; for about 5 minutes. Add carrots, Brussels sprouts, salt and pepper. Cook for 5 minutes, stirring continuously.
  • 5 Add cooked quinoa to vegetable mixture and cook for 3 more minutes. Remove from heat and stir in crumbled cheese.
  • 6 Spoon 1-2 tablespoons of quinoa/vegetable mixture in each pepper. Return stuffed peppers to the oven for 10 minutes or until the cheese begins to soften slightly.
  • 7 Remove from oven and serve immediately.

There are plenty of flavorful ingredients that are very satisfying and low in calories and fat. Quinoa, an ancient grain, is a great example. This new year, one of my goals is to incorporate that tiny grain in many of my meals. Since sweet peppers are in season, I decided to create my rendition of chiles rellenos with a healthy twist. By baking these sweet peppers and brining out more of their sweetness, I was able to balance this dish out with a medley of chopped vegetables and a little bit of crumbled cotija cheese.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 11, 2015

There are plenty of flavorful ingredients that are very satisfying and low in calories and fat. Quinoa, an ancient grain, is a great example. This new year, one of my goals is to incorporate that tiny grain in many of my meals. Since sweet peppers are in season, I decided to create my rendition of chiles rellenos with a healthy twist. By baking these sweet peppers and brining out more of their sweetness, I was able to balance this dish out with a medley of chopped vegetables and a little bit of crumbled cotija cheese.