Stuffed Peppers

 

Cook Time: 45 minutes (taken from about.com)

Total Time: 45 minutes

Ingredients:

• 2 large red or yellow bell peppers, halved lengthwise, stem intact
• 2 tsp canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 1/2 cups diced cremini mushrooms
• 1 cup cooked quinoa
• 1/2 cup fat-free, low-sodium vegetable broth
• 1 cup chopped baby spinach
• 1/2 cup chopped fresh parsley

Preparation:

Preheat oven to 400 degrees. Steam or simmer bell peppers in a large pot for 5 minutes until slightly soft.
Heat oil in medium skillet and gently sauté onions, garlic and carrots on medium-low heat until softened.
Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth, spinach and parsley and cook for 2 minutes.
Scoop one fourth of the quinoa mixture into each bell pepper half, packing firmly.
Place peppers in a baking dish. Cover the bottom of the dish with 1/2 cup of water. Cover with foil and bake for 30 minutes, until filling is hot.
Serves 4
Per Serving: Calories 198, Calories from Fat 38, total Fat 4.2g (sat 0.3g), Cholesterol 0mg, Sodium 50mg, Carbohydrate 33.3g, Fiber 6.7g, Protein 6.6g