QUINOA-STUFFED RED PEPPERS
Shirley Simuncak
Low-fat, fiber-rich, low cholesterol
ingredients
- 2/3 cup quinoa, rinsed and drained
- 6 red bell peppers
- 1 T. olive oil
- 3/4 cup diced carrots
- 1/2 red onion, diced
- 1 10-oz. pkg. frozen chopped spinach,
- thawed and drained
- 1 15-oz. can red kidney beans, rinsed
- and drained
- 1 t. chili powder
- 1/2 c. grated part-skim mozzarella
directions
- 1
Preheat oven to 350 degrees.
- 2
Boil 1-1/3 cup water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside.
- 3
Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers and boil for 5 minutes, and drain.
- 4
Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder.
- 5
Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish.
- 6
Bake for 20 minutes or until tops are lightly browned. Serve immediately.
notes
Red peppers are loaded with potassium, antioxidant betacarotene, and twice the daily recommended dose of Vitamin C.
Source: Shirley Simuncak
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