Veggie Life, Summer, 2001: Quinoa Stuffed Peppers (chiles rellenos)

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* Exported from MasterCook *

 

QUINOA STUFFED PEPPERS (Chiles Rellenos)

 

Recipe By :Mark Berlin

Serving Size : 0 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 cup quinoa

2 cups water

1 large onion -- chopped

2 tablespoons olive oil

2 cloves garlic -- minced lengthwise

and seeded

1 large tomato -- chopped

1 large red bell pepper -- seeded and chopped

1 tablespoon each -- dried oregano and

spearmint

salt and pepper to taste

6 medium bell peppers -- halved lengthwise

and seeded

4 ounces queso fresco or fresh mozzarella -- shredded

 

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce

heat, cover, and simmer for 20 to 25 minutes, until water is absorbed. Remove

from heat and set aside.

2. Preheat oven to 425°. In a large skillet over medium-high heat, saute onion

in

oil until golden, about 5 minutes. Stir in garlic and saute for 1 minute. Add

tomatoes and red pepper, reduce heat to medium, and simmer for 5 minutes.

Remove from heat and stir in cooked quinoa, oregano, spearmint, salt, and pep-

per.

3. Fill pepper halves with quinoa mixture and sprinkle with cheese. Place on a

baking sheet and bake for about 20 minutes, until lightly browned and tender-

crisp.

LACTO

PER 1/2 PEPPER: 203 CAL (40% from fat). 10g PROT. 9g FAT. 22g CARB. 107mg SOD.

10mg CHOL.

4.4g fiber

 

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 12 halves "

 

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Per Serving (excluding unknown items): 1176 Calories; 39g Fat (28.5% calories

from fat); 32g Protein; 188g Carbohydrate; 29g Dietary Fiber; 0mg Cholesterol;

82mg Sodium. Exchanges: 8 Grain(Starch); 11 1/2 Vegetable; 7 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0