Quinoa Stuffed Tri-Colored Bell Peppers
Yield
6
servingsCalories
250
kcalServing Size
1 stuffed bell pepper
Wow your friends and family at your next potluck or gathering with this meatless main that also works as a great side dish.
Ingredients
2 tbsp 30 ml canola oil
1 1 medium-sized red onion, diced
1 tbsp 15 ml garlic, minced
1 cup 250 ml tri-colored quinoa, uncooked
1 cup 250 ml edamame, frozen
1⁄4 cup 60 ml golden raisins
2 cups 500 ml low-sodium vegetable broth
1⁄2 tsp 2 ml salt
1⁄2 tsp 2 ml ground black pepper
6 6 bell peppers, different colors, tops removed
Canola oil cooking spray
Directions
- Heat a medium-sized sauce pan on medium-high heat. Add canola oil and heat for 1 minute. Add onion and garlic and cook for about 2 minutes, or until onions become translucent. Add quinoa and stir around. Cook for 2 minutes.
- Add edamame, raisins, broth, salt, and pepper. Mix together and bring to a boil. Reduce heat and cook for 10-15 minutes or until quinoa is cooked. Set aside and let it cool.
- Preheat oven to 350 F (180 C). Spray a medium-sized baking dish with canola oil spray.
- Add quinoa mixture into each bell pepper. Line up bell peppers on the baking sheet and cover with aluminum foil. Cook for 40 minutes.
- Remove baking dish from oven and remove aluminum foil. Place back in the oven and cook for another 20 minutes or until peppers are tender.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories250
- % Daily Value *
- Total Fat
8g
13%
- Saturated Fat .5g 0%
- Cholesterol 0mg 0%
- Sodium 250mg 11%
- Potassium 684mg 20%
- Total Carbohydrate
38g
13%
- Dietary Fiber 7g 29%
- Sugars 13g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
