Dinner time!

Here is a great low-fat and tasty alternative to stuffed peppers…it also happens to be meat-free for any of our vegetarian friends out there! I got this recipe from one of the trainers at the Lindenhurst Health and Fitness Center where I used to work, and loved it. If anyone has not had quinoa before, it is a grain that actually does not have much flavor-it tends to take on the taste of whatever you cook it in. So don’t be afraid-give it a try! Also keep in mind that this is for one serving, so don’t forget to do the math for your crew before you head to the grocery store!

 

Cheese and Quinoa-Stuffed Red Peppers

Ingredients:

1/4 cup dry quinoa

1 large red bell pepper (or green, or yellow…)

1 tbsp extra-virgin olive oil

1/4 cup minced red onion

1/4 tsp minced garlic

1/4 cup shredded carrots

1/4 cup baby spinach

1/4 cup sliced white button mushrooms

1/4 tsp italian herb seasoning

1/4 cup shredded cheddar cheese

 

Directions:

Preheat oven to 350 degrees. Place quinoa in 1/2 cup of water in saucepan; bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (about 5 minutes). Set aside and keep covered. Cut the top off the pepper, remove the seeds and membranes and keep whole pepper off to side. Head a skillet to medium-high and add the olive oil. Add the onion and saute until translucent. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until veggies are tender (about 5 minutes). Transfer sauteed veggies to a bowl and mix in the quinoa. Gently fold in cheddar. Fill the pepper with the mixture. Place in a baking dish and bake uncovered for about 15 minutes or until pepper is slightly charred.

 

Approximate nutritional information:

Calories: 279

Protein: 14 gms

Total fat: 8 gms

Saturated fat: 3 gms

Carbs: 30 gms

Cholesterol: 15 mg

Fiber: 10 gms

 

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5 Responses to Dinner time!

  1. Holly says:

    I think it sounds yummy….what is Quinoa and what part of the market would you find it?!

    • Dawn Whiting says:

      Quinoa is kind of like rice, but smaller. It doesn’t have much flavor, which makes it easy to use in recipes because it takes on the flavor of whatever you cook it with. You can usually find it in one of two places-either next to the rice, or in the baking aisle. If you look in the baking aisle, most grocery stores have a section where you find the “weird” grains, like bulgar wheat, quinoa, etc. Let me know if you try it! πŸ™‚

  2. Holly says:

    I’m def going to try it-minus the schrooms πŸ™‚

  3. Holly says:

    What about replacing the cheddar cheese with Velveeta??? Think that would work? It’s supposed to have less fat than cheddar right?

    • Dawn Whiting says:

      It does have a little less fat than most cheddar cheeses…my only concern with Velveeta is how artificial it is. There are a lot of additives…and to be honest, any cheese that you don’t have to refrigerate makes me a little nervous! I would lean towards a part skim cheddar. But if you prefer Velveeta, than I would say definitely go for it…it is a small amount of cheese that’s in the recipe anyway. Let me know when you make it!!

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