Quinoa-Stuffed Sweet Peppers

Quinoa-Stuffed Sweet Peppers
  • 1 quart water
  • 2 medium red, green, orange, and/or yellow sweet peppers, halved lengthwise and seeded
  • 1 12 ounce pkg. frozen cooked quinoa with vegetables
  • ¾ cup shredded reduced-fat Mexican-style four cheese blend
  • 5 tablespoons dry roasted salted sunflower seeds
  • 2 tablespoons snipped fresh basilor 1/2 teaspoon dried basil, crushed
  • ½ teaspoon salt
1. Preheat broiler. In a medium saucepan bring the water to boiling. Add sweet pepper halves; boil 3 to 4 minutes or until just tender. Using tongs or a slotted spoon, transfer peppers to a foil-lined baking sheet.

2. Meanwhile, microwave the frozen quinoa according to package directions.

3. In a bowl combine the hot cooked quinoa, 1/2 cup of the cheese, 4 tablespoons of the sunflower seeds, the basil, and salt; stir well. Spoon quinoa mixture into pepper halves. Top with the remaining 1/4 cup cheese.

4. Broil pepper halves 3 to 4 inches from the heat 1 to 2 minutes or until the cheese is melted and starts to brown. Just before serving, sprinkle with the remaining 1 tablespoon sunflower seeds.

Nutrition Facts
Servings: 4

Per serving:

Calories 219
Fat 11 g
Protein 11 g
Carbohydrate 22 g
Fiber 4 g
Sugar 3 g
Sodium 503 mg

Adapted from www.bhg.com