I made Quinoa stuffed peppers last week and they were amazing. My mom tried one and kept telling me how good they are. For 5 servings (one stuffed pepper, I made 5) it is about 365 calories and it has 30 grams of protein! I would consider this a great post workout meal because it has about 40 grams of carbohydrate too.
I saw the regular recipe on the back of the Quinoa box and made a few changes. Here ya go:
QUINOA STUFFED PEPPERS
1/2 medium onion, finely chopped (~1 cup)
2 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
10-oz spinach (frozen or fresh…I used fresh)
1 large jar of Garlic salsa- brand doesn't matter
1 15-oz. can organic black beans, rinsed and drained
3/4 cup quinoa (uncooked)
Carton of wild mushrooms
1 1/2 cups part-skim or reduced-fat mozzarella cheese (optional)
4-6 large red bell peppers, ribs and tops removed
Extra lean or lean ground turkey (optional)
1. In a saucepan, add onions, mushrooms, olive oil and cooking ~5 minutes, or until soft. Add garlic, and sauté 1 minute. Stir in spinach. Cook 5 minutes, or until most of liquid has evaporated.
2. Boil Quinoa and 2 cups water, reduce to simmer and cook until water is gone and Quinoa looks transparent. Drain salsa, putting excess liquid in the bottom of the pan. Drain and wash black beans and stir into quinoa. Also stir in drained salsa and onions, mushrooms and spinach saute into Quiona mixture. Season with salt and pepper, if desired.
3. Cook down turkey in a skillet until no longer pink. Add into Quinoa mixture.
3. Preheat oven to 350°F.
4. Remove guts and stuff each bell pepper with heaping quinoa mixture, and place in baking dish. Add Cheese to the top. Bake 30 min.
** You can add lots of vegetables like carrots and celery. Some people mix extra cheese into the Quinoa mix or mix feta cheese in.
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