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Quinoa-Stuffed Bell Peppers

Adapted from Taste for Life Magazine, September 2011

This heart-healthy entrée contains 7 g of protein and 8 g of fiber.

1 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
1 red onion, chopped
1 red bell pepper, chopped
1 cup shredded carrots
8 oz. mushrooms, chopped
1 cup packed baby spinach, chopped
2 Tbsp. chopped fresh parsley
1 cup cooked NOW Real Food® Organic Quinoa Grain*
1 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
6 green or red bell peppers, tops removed, cored and seeded
1/4 cup chopped NOW Real Food® Natural Almonds*
  1. Preheat oven to 350 degrees. 
  2. Oil a 9x13-inch glass baking dish. 
  3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.  
  4. Sauté onion, red bell pepper, and carrots for 5 minutes or until softened. 
  5. Add mushrooms and sauté for 5 minutes or until softened. 
  6. Add spinach and parsley and sauté for 2 to 3 minutes or until spinach is wilted.  
  7. Stir in quinoa, paprika, cumin, salt and pepper. 
  8. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. 
  9. Arrange upright in prepared baking dish. 
  10. Sprinkle with almonds.  
  11. Cover and bake in preheated oven for about 1 hour or until peppers are tender.

Per serving: 
227 Calories
7 g Protein
36 g Carbohydrates
8 g Fiber
7 g Total Fat
17 mg Sodium

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