Stuffed Peppers with Quinoa
We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish and arrange red bell peppers in dish.
Step: 2
Roast peppers in the preheated oven until tender, about 30 minutes.
Step: 3
Heat olive oil in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add garlic, cumin, salt, and black pepper to onion; cook and stir until fragrant, about 1 minute more.
Step: 4
Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture; cook until quinoa is tender, about 12 minutes. Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
Step: 5
Bake in the oven until cheese is melted, about 15 minutes.
NUTRITION FACT
Per Serving: 258 calories; protein 12.1g; carbohydrates 35.2g; fat 7.8g; cholesterol 11.6mg; sodium 1037.7mg.
Getting stay in and cook your food instead of eat in the evening out is already a process in the best way if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it homemade Making the best of the main dish is only half the process , like that . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.
A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .
