Quinoa Stuffed Peppers - 9 pts

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* Exported from MasterCook *

 

Quinoa Stuffed Peppers - 9 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry quinoa

1/2 tablespoon olive oil -- plus a few drops for baking pan

3 orange bell peppers

3 yellow bell peppers

1 red onion -- diced

1/2 pound small mushrooms -- sliced

1 cup carrots -- diced (2 to 4 depending on size)

1 red bell pepper -- diced

1/2 cup densely packed chopped parsley

1/4 pound baby spinach

1 1/2 teaspoons cinnamon

3/4 teaspoon cumin

1 dash Herbamare -- (or favorite seasoning)

sea salt -- to taste

ground pepper -- to taste

1/2 pound large roasted salted cashews

 

Cook the quinoa according to package directions. While it is cooking, start the

vegetable preparation.

 

Place oil in large sauté pan and heat on medium. Add onions and cook about 10

minutes, until transparent. Add the mushrooms and continue cooking another 4 to

5 minutes. When mushrooms are cooked down, add the carrots and the red pepper.

Cook for a few minutes, then add the parsley and spinach, mixing after each

addition. Let spinach wilt and then season vegetables with the cinnamon and

cumin. Stir in the quinoa. Continue cooking adding Herbamere, salt and pepper to

taste. Remove from heat and blend in the cashews.

 

While vegetables are cooking, prepare the 6 peppers for stuffing. Thoroughly

wash peppers. Using a sharp paring knife cut in a circle around the stem, about

1/2 inch away from the stem. Remove seed mass from stem cover with knife. Using

the knife or your fingers, remove the pepper webbing and seeds from the pepper

body. Rinse peppers well to discard the remaining seeds. Place peppers cut side

down on a drain board to dry. Preheat the oven to 350°F.

 

Take cooked vegetable quinoa mixture and gently pack it into the 6 peppers,

making sure to fully fill each pepper. Top each with its respective stem cover.

 

Rub a few drops of olive oil on a large covered baking pan to prevent sticking.

Place peppers standing upright in the pan. Cover the pan and place in the oven

for 45 to 50 minutes. Check for tenderness, peppers are done when there is a

slight give to the flesh of the pepper, remove before the skin is soft.

 

Serves 6

 

Per Serving (297g-wt.): 400 calories (190 from fat), 21g total fat, 3.5g

saturated fat, 13g protein, 45g total carbohydrate (7g dietary fiber, 6g sugar),

0mg cholesterol, 370mg sodium

 

Ingredient options: Other vegetables such as celery or yellow squash can be

substituted. Use approximately 1 cup of each vegetable for a rainbow of colors

mixed into the quinoa.

 

Source:

" Whole Foods Market "

S(Formatted by Chupa Babi):

" 01.24.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 406 Calories; 21g Fat (43.6% calories

from fat); 13g Protein; 48g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2

Fat.

 

NOTES : There will be looks of envy from the meat-eating crowd when serving this

colorful and delicious entrée of orange and yellow bell peppers stuffed with a

combination of mushrooms, carrots, spinach, quinoa and cashews. This flexible

entrée can be cooked fully and reheated or refrigerated after stuffing the

peppers and cooked just before eating.

 

 

Nutr. Assoc. : 0 0 0 0 0 4204 0 0 2682 905085 0 0 0 0 0 0

 

 

 

 

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