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RECIPE
13 INGREDIENTS9 STEPS1hr 15min

Stuffed Peppers with Quinoa & Spinach

4.5
2 Ratings
Whether served as a main dish or as a side, these beauties are delicious and satisfying. And the perfect offering for the vegetarians among us. Packed with whole grains and flavorful vegetables.
Stuffed Peppers with Quinoa & Spinach Recipe | SideChef
Whether served as a main dish or as a side, these beauties are delicious and satisfying. And the perfect offering for the vegetarians among us. Packed with whole grains and flavorful vegetables.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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Fulfilled by
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 15min
Total Time
$1.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 can
(14.5 fl oz)
Vegetable Broth
1/3 cup
Quinoa , rinsed, drained
2 Tbsp
1/2 cup
Chopped  Onions
about 2 ounces
2 cloves
Garlic , minced
2 cups
Sliced  Mushrooms
1/2 tsp
1/4 tsp
Freshly Ground Black Pepper
1 can
(14.5 oz)
Diced Tomatoes , drained
4 cups
Fresh Baby Spinach
about 4.5 ounces
1 1/4 cups
Shredded  Pepper Jack Cheese
or Monterey Jack
3
Large  Bell Peppers
or Use red
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Nutrition Per Serving

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CALORIES
257
FAT
13.1 g
PROTEIN
10.2 g
CARBS
24.1 g

Author's Notes

To make gluten-free version: Omit the barley and double the amount of quinoa. Cook as directed.

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a medium saucepan, bring Vegetable Broth (1 can) to boiling. Add Quick Cooking Barley (1/3 cup) and Quinoa (1/3 cup) . Return to boiling; reduce heat to low. Cook, covered, about 12 minutes or until tender.
Step 3
Drain, reserving one-third cup cooking liquid; set aside.
Step 4
In a large skillet, cook Onions (1/2 cup) and Garlic (2 cloves) in hot Olive Oil (2 Tbsp) over medium heat for 2 minutes.
Step 5
Add Mushrooms (2 cups) , cook and stir for 4-5 minutes or until tender. Stir in Diced Tomatoes (1 can) , Fresh Baby Spinach (4 cups) , Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) .
Step 6
Add quinoa mixture and 1/2 cup of Pepper Jack Cheese (1 1/4 cups) stir to combine. Remove from heat.
Step 7
Cut Bell Peppers (3) in half lengthwise. Remove and discard seeds and membranes from the peppers. Sprinkle insides of peppers lightly with additional salt and black pepper.
Step 8
Fill pepper halves with quinoa mixture. Place peppers, filled sides up, in a three-quart rectangular baking dish. Pour the reserved cooking liquid into dish around peppers.
Step 9
Bake covered for 30 minutes. Uncover; top stuffed peppers with remaining cheese. Bake uncovered about 10 more minutes or until peppers are crisp-tender and cheese is browned.
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Nutrition Per Serving
Calories
257
% Daily Value*
Fat
13.1 g
17%
Saturated Fat
5.8 g
29%
Trans Fat
0.0 g
--
Cholesterol
16.7 mg
6%
Carbohydrates
24.1 g
9%
Fiber
4.4 g
16%
Sugars
5.2 g
--
Protein
10.2 g
20%
Sodium
678.5 mg
30%
Vitamin D
0.1 µg
0%
Calcium
175.7 mg
14%
Iron
2.0 mg
11%
Potassium
561.4 mg
12%
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