This recipe was absolutely delicious and light. I did serve it with sausage- not exactly low cal food. But together it made for a nice Sunday meal that was easy to count calorie wise. These stuffed peppers made great leftovers as well. The next day when I had it I had made some no fat beef gravy and put a few tablespoons on it. It went really well.
I also did put some cheddar cheese on them and to be honest it really did not do anything for the taste- maybe feta instead. Or just skip it altogether.
And just a little FYI I find amusing about quinoa (and just in case you did not know, it is pronounced 'keen-wah'). Quinoa was considered peasant food in ancient Peru. And lo and behold, it has a big price tag on it now.
Quinoa Stuffed Peppers
Largely based on this recipe from Taste of Home
2 cups water
1 bay leaf
1 cup quinoa
4 carrots, chopped finely
2 onions, chopped finely (about 2 cups)
1 tablespoon canola oil
2 tablespoon fresh parsley, chopped finely
salt to taste
1 teaspoon Italian seasoning
2 cups chopped fresh tomato
In a saucepan boil water, bayleaf and quinoa to a boil. Reduce heat so that the mixture simmers. Cook until quinoa is tender, about 15 to 25 minutes. Discard bay leaf
Clean peppers and slice in half, discarding seeds. In a large pot bring about six cups of water to a boil. Cook peppers for about five minutes. This will take bitterness out of the green ones and soften them a little.
Saute onion and carrot in oil until golden. Remove from heat and stir in the remainder of ingredients. Drain quinoa and add to pan as well. Lightly spray a 9 x 13 baking dish. Place peppers on dish and spoon in the filling. Make sure you get the stuffing into the nooks and crannies of the peppers. Bake at 350F for 25 to 30 minutes, uncovered.
2 stuffed peppers about 221 calories (I left out the sunflower seeds so it would be slightly less). 6 grams fat, 0 cholesterol, 6 grams fiber. I left out sodium as it depends on how much salt you put in.