Recipes

Quinoa and Kale Stuffed Peppers

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:

  1. Preheat the oven to 375°F (190°C).
  2. Cook quinoa in vegetable broth according to package instructions.
  3. In a large skillet, sauté garlic until fragrant. Add kale and cook until wilted.
  4. In a bowl, combine cooked quinoa, kale, black beans, diced tomatoes, cumin, paprika, salt, and pepper.
  5. Cut the tops off the bell peppers and remove seeds. Stuff each pepper with the quinoa mixture.
  6. Place stuffed peppers in a baking dish. If using cheese, sprinkle it on top.
  7. 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

Published on October 15, 2024