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Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. —Joyce Moynihan, Lakeville, Minnesota
This recipe is:
Healthy
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Nutritional Facts 2 stuffed pepper halves equals 386 calories, 11 g fat (5 g saturated fat), 52 mg cholesterol, 622 mg sodium, 47 g carbohydrate, 9 g fiber, 26 g protein.
Originally published as Quinoa-Stuffed Peppers in Healthy Cooking August/September 2010, p55
Make this in season vegetable the star with this delicious stuffed pepper recipe. The stuffing blends perfectly with the spicy peppers and is sure to be a family favorite.
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Reviewed on Nov. 04, 2011 by dcdenley
delicious!
Reviewed on Oct. 17, 2011 by lynn in ma
Used diced tomatoes with chilies to give it a little kick. So nice to use quinoa instead of rice (healthier too) in this type of recipe. This is a keeper.
Reviewed on Aug. 20, 2010 by Susan W
My husband who doesn't like green pepper even told me to make this one again. The 9 year old daughter also enjoyed. I like the wonderful flavor, and like the heart healthy quinoa.
Reviewed on Aug. 14, 2010 by dreamgirlut
Yummy! I made several changes. First I used spicy Italian sausage instead of hamburger. Then, I used brown rice instead of quinoa because I haven't found it here in my small town. I used canned corn because I didn't have any frozen. I cut out the cheese. The only thing I would change is the tomato sauce. I think that a rich homemade tomato sauce would taste better than the plain canned sauce. I will work on the sauce, but I will definitely make these again.
Reviewed on Aug. 07, 2010 by pacheryl50
I made the following changes to meet my dietary means... Used no-salt added diced tomatoes, ground turkey, no-salt table blend seasoning (for salt)... It was really yummy...
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