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Quinoa-Stuffed Sweet Peppers

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  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 2
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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.
by Ericka Sanchez
Updated Sep 11, 2015
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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

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.

Expert Tips

  • tip 1
    If quinoa is unavailable, use cooked rice instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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