Hazelnut Quinoa-Stuffed Peppers Recipe


Nutrition

Cal/Serving: 430
Daily Value: 22%
Servings: 3

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat20g31%
Saturated2g10%
Carbs52g17%
Fiber10g38%
Sugars8g0%
Protein13g27%
Sodium421mg18%
Calcium99mg10%
Magnesium182mg45%
Potassium900mg26%
Iron5mg30%
Zinc3mg19%
Vitamin A5623IU112%
Vitamin C161mg268%
Thiamin (B1)0mg28%
Riboflavin (B2)0mg20%
Niacin (B3)3mg13%
Vitamin B61mg43%
Folic Acid (B9)226µg57%
Vitamin E7mg36%
Vitamin K108µg135%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Hazelnut Quinoa-Stuffed Peppers
MeatlessMonday.com

Shallots and hazelnuts are sautéed together and seasoned with cumin and garlic before being mixed with protein-packed grain quinoa. The bell pepper "bowls" are roasted to bring out their natural sweetness, which contrasts beautifully with the nutty filling. This recipe comes to us from Donna of Apron Strings.

See all recipes for quinoa.

Click here to see Just Stuff It — 10 Stuffed Vegetable Recipes.

3.69231
Ratings52

INGREDIENTS

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 large red or orange bell peppers, halved and seeded
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1/2 cup hazelnuts, diced
  • 1 teaspoon cumin
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • Cooking spray

DIRECTIONS

Combine the quinoa, water, and salt in a medium-sized saucepan over medium-high heat. Bring to a boil, reduce the heat to low, cover, and simmer until the quinoa is fully cooked and all the water has been absorbed, about 15 minutes. Set aside. Place the bell peppers in an 8-by-10-inch baking pan.

Preheat the oven to 350 degrees.

Heat the olive oil in a sauté pan over medium-high heat. Add the shallot and sauté until it begins to become fragrant, about 1 minute. Add the hazelnuts and cumin and cook for 1 more minute. Add the garlic and spinach and cook until the spinach is lightly wilted, about 1 more minute. Add the quinoa, stir to combine all ingredients evenly, and remove the pan from the heat.

Spoon the quinoa mixture into the bell pepper halves. Spray lightly with oil. Place the stuffed peppers in in the oven. Roast until the peppers have softened and the filling is lightly browned, about 25-30 minutes. Serve 2 pepper halves per person.

Recipe Details

Per Serving

Calories: 428

Total fat: 22 g

Saturated fat: 2.1 g

Cholesterol: 0 mg

Sodium: 417 mg

Total carbohydrate: 48 g

Dietary fiber: 8.7 g

Sugars: 3.9 g

Protein: 13.3 g

Click here to see more recipes from Meatless Monday.

Servings: 3
Cuisine: American
Special Designations: Low-fat, Vegan, Vegetarian, Healthy

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