Quinoa Stuffed Peppers
Ingredients
The filling
-
1
cup
uncooked quinoa
-
2
cups
reduced sodium vegetable stock
-
20
ounces
spinach leaves
-
3
cloves
minced garlic
-
½
teaspoon
dried basil
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
can
artichoke hearts (14 ounces)
-
2
tablespoons
finely chopped fresh parsley
-
1
cup
freshly grated part skim Mozzarella or provolone
-
½
cup
non-fat plain Greek yogurt
The peppers
Other
-
2
teaspoons
extra virgin olive oil
Instructions
- Cook the quinoa in vegetable stock until liquid is absorbed, then let it sit.
- Preheat the oven and prepare a baking dish with the halved peppers.
- Sauté spinach with garlic, basil, and artichoke hearts until cooked.
- Combine the sautéed mixture with quinoa, parsley, cheese, and Greek yogurt.
- Stuff the peppers with the filling, cover with foil, and bake.
- Remove foil, add more cheese, and bake until the cheese melts and peppers are tender.
Nutrition Facts (estimated)
Servings
10 stuffed halves
Calories
145
Total fat
4g
Total carbohydrates
19g
Total protein
9g
Sodium
20mg
Cholesterol
8mg
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