Ingredients
| Quantity | Ingredients |
|---|---|
| 6 | small red bell peppers |
| 2 cups | cooked quinoa |
| 1/2 cup | onion, chopped |
| 3 | cloves garlic, chopped |
| 1 | carrot, shredded |
| 2 tbsp | chives, chopped |
| 1 tbsp | lemon juice |
| 1 tbsp | chopped fresh basil |
Directions
Preheat oven to 375ºF (190ºC).
Cut off and reserve the tops of the bell peppers. Scoop out and discard the seeds.
In a large bowl, combine quinoa, onion, garlic, carrot, chives, lemon juice and basil. Stuff each pepper with the quinoa mixture, evenly distributing the mixture among the peppers. Place a reserved top on each of the peppers.
Gently place the peppers in a glass baking dish. Bake for 30 minutes. If the bottom of the peppers begin to burn, add 2-3 tbsp of water to the baking dish.
Serve warm.
Serves 6.
Per stuffed pepper: 276 cal, 10 g pro, 4 g total fat (0 g sat. fat), 54 g carb, 7 g fibre, 0 mg chol, 21 mg sodium
Good source of: potassium
Excellent source of: vitamin A, vitamin C, iron, magnesium
Cut off and reserve the tops of the bell peppers. Scoop out and discard the seeds.
In a large bowl, combine quinoa, onion, garlic, carrot, chives, lemon juice and basil. Stuff each pepper with the quinoa mixture, evenly distributing the mixture among the peppers. Place a reserved top on each of the peppers.
Gently place the peppers in a glass baking dish. Bake for 30 minutes. If the bottom of the peppers begin to burn, add 2-3 tbsp of water to the baking dish.
Serve warm.
Serves 6.
Per stuffed pepper: 276 cal, 10 g pro, 4 g total fat (0 g sat. fat), 54 g carb, 7 g fibre, 0 mg chol, 21 mg sodium
Good source of: potassium
Excellent source of: vitamin A, vitamin C, iron, magnesium
Source: Foods that Fight Disease