Quinoa & Black Bean Stuffed Peppers
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA
Ingredients
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1-1/2 cups water
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1 cup quinoa, rinsed
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4 large green peppers
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1 jar (16 ounces) chunky salsa, divided
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1 can (15 ounces) black beans, rinsed and drained
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1/2 cup reduced-fat ricotta cheese
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1/2 cup shredded Monterey Jack cheese, divided
Directions
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1.
Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.
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2.
Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.
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3.
Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Nutrition Facts
1 stuffed pepper: 393 calories, 8g fat (4g saturated fat), 20mg cholesterol, 774mg sodium, 59g carbohydrate (10g sugars, 10g fiber), 18g protein.
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