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    You are in: Home / Low-cholesterol / Black Bean, Mushroom & Quinoa Stuffed Bell Peppers Recipe
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    Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

    Black Bean, Mushroom & Quinoa Stuffed Bell Peppers. Photo by Kozmic Blues

    1/1 Photo of Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Kozmic Blues's Note:

    This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
    2. 2
      Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
    3. 3
      Stir in the chili powder and salt.
    4. 4
      Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
    5. 5
      Meanwhile, preheat the oven to 350º F.
    6. 6
      To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
    7. 7
      Boil the peppers for 5 minutes, and then drain them.
    8. 8
      When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
    9. 9
      Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
    10. 10
      Remove from oven; garnish with cilantro, and serve.

    Ratings & Reviews:

    • on June 29, 2013

      35

      These just seemed to be lacking something to me. I was expecting a lot more flavor. I wasn't particularly fond of the mushrooms with chili power I guess. Not a bad recipe, just not for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2008

      45

      Very, very good. Ours came out a little "saucy" but I suspect it was because our quinoa didn't puff up as much as normal. I think this would be great with some setan diced in for a little bit of a meaty texture. I'd also wayyy up the spicy count next time- some cumin or red pepper flakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2008

      45

      Very good! I used canned diced tomatoes instead of tomato sauce and my husband and I really liked it. Think I might add some grated cheese next time. Thanks very much!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.4
     
    Calories from Fat 57
    16%
    Total Fat 6.4 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1174.0 mg
    48%
    Total Carbohydrate 64.4 g
    21%
    Dietary Fiber 16.8 g
    67%
    Sugars 14.3 g
    57%
    Protein 16.9 g
    33%

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