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Quinoa Stuffed Peppers
Quinoa Stuffed Peppers with Mediterranean-inspired vegetarian filling of spinach, artichokes, and Greek yogurt. A delicious, easy recipe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10 stuffed halves
Calories: 145 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 cup uncooked quinoa or rice, thoroughly rinsed and drained
- 2 cups reduced sodium vegetable stock or sub water—slightly less flavorful
- 5 large red bell peppers (or yellow or orange), halved, seeds and membranes removed
- 2 teaspoons extra virgin olive oil
- 20 ounces spinach leaves fresh or frozen (if using frozen, thaw and thoroughly press dry)
- 3 cloves minced garlic
- ½ teaspoon dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 can artichoke hearts (14 ounces), drained and chopped
- 2 tablespoons finely chopped fresh parsley
- 1 cup freshly grated part skim Mozzarella or provolone, or similar melty Italian cheese
- ½ cup non-fat plain Greek yogurt
Instructions
- Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until the liquid is absorbed, about 12 minutes. Remove from the heat, fluff with a fork, then cover and let sit for 15 additional minutes.
- Preheat oven to 375 degrees F and lightly grease a 9x13-inch baking dish. Arrange the peppers in the dish, cut sides up.
- Heat the olive oil in a large, deep saute pan over medium high. If using fresh spinach, add the spinach in small handfuls, stirring as it wilts down, until you have added all of the leaves. If using frozen spinach, add it in a few larger handfuls, breaking up any clumps of leaves as you go.
- To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and cook until warmed through. Remove from the heat. Stir in the quinoa, parsley, 2/3 cup of the cheese, then the Greek yogurt.
- Generously stuff the peppers with the quinoa filling. Lightly coat a sheet of foil larger enough to cover the peppers with cooking spray, then cover the dish with foil, spray-side down.
- Bake for 30 minutes at 375 degrees, covered, then remove foil, sprinkle the remaining 1/3 cup cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted. Serve warm.
Cup of Yum
Notes
- TO STORE: Keep leftovers covered in the refrigerator for 2-3 days.
- TO REHEAT: Warm in a 350-degree oven until heated through, about 20 minutes, or rewarm gently in the microwave.
- TO FREEZE: Store cooked quinoa stuffed peppers in a freezer-safe container for up to 3 months. Defrost in the fridge overnight then reheat as directed above.
Nutrition Information
Serving
1stuffed half
Calories
145kcal
(7%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
8mg
(3%)
Potassium
571mg
(16%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
7404IU
(148%)
Vitamin C
93mg
(103%)
Calcium
171mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10stuffed halves
Amount Per Serving
Calories 145
% Daily Value*
| Serving | 1stuffed half | |
| Calories | 145kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Potassium | 571mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7404IU | 148% |
| Vitamin C | 93mg | 103% |
| Calcium | 171mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.