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“These peppers stuffed with quinoa taste yummy,” Anna Engle proclaims from Streetsboro, Ohio. “My family and I enjoy them regularly, and I always look forward to leftovers.”
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Nutritional Analysis: 2 stuffed pepper halves equals 221 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 520 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
Originally published as Quinoa-Stuffed Peppers in Light & Tasty February/March 2006, p63
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Reviewed on Sep. 25, 2011 by gourmandy
I've been experimenting with different quinoa recipe and this was good. I found another quinoa pepper recipe that uses South American flavors that I really love too. It's over at a blog called ellebeaugrease.blogspot.com. Great recipes and a good way to use quinoa for dinner.
Reviewed on Aug. 11, 2011 by jmscoker
Great alternative to stuffing peppers with rice. You can get creative by adding some beans, corn, or diced zucchini.
Reviewed on May. 23, 2011 by lbailla1
very good!
Reviewed on Mar. 23, 2011 by brettoni
These are totally delicious! I made one modification and added shredded cheese on top toward the end of baking.
Reviewed on Jun. 10, 2010 by joedebfry
I made these as the recipe is written. I really like them! I put any leftovers in the freezer and take a couple peppers to work for my lunch.
Reviewed on Mar. 09, 2010 by love_my_life
ok- i am not a vegetarian but wanted to make this as my first quinoa recipe. I did not precook the quinoa- and swapped beef broth for the veg broth.I mixed all ingred minus the 1/4 C h20 and oil. I did not precook anything either. I added 3/4 lb raw lean ground beef together to the mixture and stuffed 6 red peppers without the tops (I didn't split them like the picture). I chopped up the tops and added them to the mixture as well. I also poked holes in the bottoms of the peppers for drainage.I next put them all in the crockpot for 6 hours on low. The peppers turned out great and I really enjoyed them. Low fat and tasty! Easy too... :)
ok- i am not a vegetarian but wanted to make this as my first quinoa recipe. I did not precook the quinoa- and swapped beef broth for the veg broth.
I mixed all ingred minus the 1/4 C h20 and oil. I did not precook anything either. I added 3/4 lb raw lean ground beef together to the mixture and stuffed 6 red peppers without the tops (I didn't split them like the picture). I chopped up the tops and added them to the mixture as well. I also poked holes in the bottoms of the peppers for drainage.
I next put them all in the crockpot for 6 hours on low. The peppers turned out great and I really enjoyed them. Low fat and tasty! Easy too... :)
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