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    You are in: Home / Low-cholesterol / Quinoa Stuffed Bell Peppers Recipe
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    Quinoa Stuffed Bell Peppers

    Quinoa Stuffed Bell Peppers. Photo by vigilant20

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    vigilant20's Note:

    This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
    2. 2
      Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
    3. 3
      In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.

    Ratings & Reviews:

    • on January 04, 2009

      45

      This was really good. I chopped up the bell pepppers and sauteed with the other veggies (instead of stuffing them). I also used pine nuts (and put in more, maybe 2 T) and I used red pepper flakes instead of cayenne. I also added some minced garlic (2 cloves). I added the spaghetti sauce, no cheese. I did have to add some extra water while my quinoa was cooking, just a little over a T. Wonderful, flavorful dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2008

      45

      I loved the different ingredients that went into these vegetarian stuffed peppers. To add a little more protein we added a little TVP to the filling. The amount of seasonings was great. I did use a bit more spaghetti sauce and mixed it into the filling rather than just on top. Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2011

      55

      These were fabulous! I am not a vegetarian, but I give up meat one month per year. My husband asked me to use fewer meat substitutes so I was pleased to come across this dish. I originally intended to use the spaghetti sauce and cheese but after preparing the filling, I decided they did not need it. I was right! My only changes to the recipe were to substitue pine nuts for sunflower seeds, and to add 1 tsp. of minced garlic. These are so good, I will add them to my repetoire during the year - even non-meatless months!

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

    Read All Reviews (12)

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    Nutritional Facts for Quinoa Stuffed Bell Peppers

    Serving Size: 1 (378 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.4
     
    Calories from Fat 48
    22%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 229.6 mg
    9%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.2 g
    20%
    Protein 6.7 g
    13%

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