Quinoa Stuffed Peppers

These are not the best pictures of the peppers because the black beans and quinoa do not make the peppers look as appetizing. But this recipe was actually very easy. It took me 10 minutes to create the mixture and then pop the peppers in the oven for 40 minutes. I tanned while I was waiting for the peppers to be done. This is good if you have a lot going to make these one night and have them for the rest of week. This is a great vegetarian dish, and to make it vegan, avoid using the cheese.  Enjoy!

xo Jackie

Prep Time: 10 minutes Cook Time: 40 minutes Yields: 8 servings; 1/2 pepper is 1 serving

Ingredients:

• 1 medium onion, chopped
• 1 Tbsp olive oil
• 2 ribs celery, chopped
• 1 Tbsp ground cumin
• 2 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• 1 (15 oz) can diced tomatoes, drained, liquid reserved
• 1 (15 oz) can black beans, rinsed, drained
• 3/4 cup quinoa
• 1 1/2 cups water
• 1 cup Trader Joes Pepper Jack cheese
• 4 large red bell peppers, halved lengthwise, ribs removed
• Salt and pepper

Directions:

Preheat the oven to 350 degrees. Heat oil in saucepan over medium heat.  Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.  Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.

Stir in black beans, quinoa and 1 1/2 cups water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper, if desired. I only put the cheese on top, instead of mixed in. If you are trying to make the dish vegan, just avoid using the cheese.

Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.  Cover with foil and bake 40 minutes.  Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.  Enjoy!

Calories: 215

Protein: 9g

Fat: 6.3g

Carbohydrates: 27.2g

WW+pts: 5pts

Santa Fe Stuffed Peppers

I decided to be a vegetarian for the month of November. I wanted to make some last meat dishes before November came around. These peppers are GREAT! I made 6 and had them throughout the week. This is great for beginners in the kitchen and if you have a hectic schedule during the week. You have to try this!

xo Jackie

Prep Time: 10 minutes Yield: 6 (1/2 pepper serving size)

Ingredients: 

• 1/2 lb 99% lean ground turkey
• 3/4 cups canned black beans, rinsed and drained
• 3/4 cups frozen corn ( I did not use because I do not like corn)
• 1 hot pickled serrano pepper, chopped (or jalepeño) more to taste
• 1 large diced tomato
• 1 cloves garlic, minced
• 3 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish
• 1 tsp cumin
• kosher salt to taste
• 3 red bell peppers, cut in half lengthwise
• 1/3 cup water
• 9 tbsp shredded reduced-fat Sargento Monterey Jack cheese
• Optional: 1 tbsp of non fat plain Greek yogurt (substituted for sour cream)

Directions:

Preheat the oven to 350 degrees. In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces. Cut peppers in half lengthwise, removing seeds and stem. Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.  Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.  Top with with non fat plain Greek yogurt if desired (optional).

Calories: 160

Protein: 15.5g

Fat: 3g

Sodium: 119mg

Carbohydrates: 19g

WW+pts: 4pts