Quinoa and Kale Stuffed Peppers
Ingredients (Serves 4):
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 2 cups chopped kale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: shredded low-fat cheddar cheese for topping
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook quinoa in vegetable broth according to package instructions.
- In a large skillet, sauté garlic until fragrant. Add kale and cook until wilted.
- In a bowl, combine cooked quinoa, kale, black beans, diced tomatoes, cumin, paprika, salt, and pepper.
- Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
- Place stuffed peppers in a baking dish. If using cheese, sprinkle it on top.
- Bake for 30-35 minutes, until peppers are tender.
Nutritional Information (Per Serving without Cheese):
- Calories: 320 kcal
- Protein: 12 g
- Carbohydrates: 55 g
- Dietary Fiber: 12 g
- Sugars: 8 g
- Fat: 5 g
- Saturated Fat: 0.5 g
- Vitamin A: 150% DV
- Vitamin C: 250% DV
- Calcium: 15% DV
- Iron: 30% DV
- Potassium: 20% DV