Quinoa a gluten free grain , today i share Quinoa with yellow pepper which is amazing in taste and looks really cool when you serve it to your guest or family members.
Quinoa-Stuffed Peppers
PREP TIME: 15 minutes
TOTAL TIME: 60 minutes
SERVINGS: 4
NUTRITION (per serving) 357 cal, 14 g pro, 50 g carb, 10 g fiber, 12 g fat, 4 g sat fat, 275 mg sodium
Prerequestive
4 bell peppers
1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 package (10 oz) fresh spinach, tough stems removed, torn into large pieces
½ c crumbled feta cheese
¼ c raisins
⅓ c slivered almonds, toasted
3 c leftover quinoa
Method
1. PREHEAT the oven to 375°F.
2. BRING a large pot of water to a boil. Cut off and reserve the tops of the peppers. Remove the seeds and ribs. Add the peppers and tops to the boiling water and cook for 5 minutes. Drain. In the same pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until golden brown. Stir in the garlic.
3. ADD the spinach to the pot and cook, stirring frequently, for 5 minutes, or until wilted and any water evaporates. Remove the pot from the heat. Add the feta, raisins, almonds, and quinoa to the spinach mixture. Stir to combine.
4. ARRANGE the peppers in a shallow baking dish. Spoon in the stuffing, mounding to fill, and replace the tops. Add 1/2" water to the baking dish. Cover loosely with foil and bake for 40 to 45 minutes or until the peppers are tender.
Enjoy your Meals!
Quinoa-Stuffed Peppers
PREP TIME: 15 minutes
TOTAL TIME: 60 minutes
SERVINGS: 4
NUTRITION (per serving) 357 cal, 14 g pro, 50 g carb, 10 g fiber, 12 g fat, 4 g sat fat, 275 mg sodium
Prerequestive
4 bell peppers
1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 package (10 oz) fresh spinach, tough stems removed, torn into large pieces
½ c crumbled feta cheese
¼ c raisins
⅓ c slivered almonds, toasted
3 c leftover quinoa
Method
1. PREHEAT the oven to 375°F.
2. BRING a large pot of water to a boil. Cut off and reserve the tops of the peppers. Remove the seeds and ribs. Add the peppers and tops to the boiling water and cook for 5 minutes. Drain. In the same pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until golden brown. Stir in the garlic.
3. ADD the spinach to the pot and cook, stirring frequently, for 5 minutes, or until wilted and any water evaporates. Remove the pot from the heat. Add the feta, raisins, almonds, and quinoa to the spinach mixture. Stir to combine.
4. ARRANGE the peppers in a shallow baking dish. Spoon in the stuffing, mounding to fill, and replace the tops. Add 1/2" water to the baking dish. Cover loosely with foil and bake for 40 to 45 minutes or until the peppers are tender.
Enjoy your Meals!
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