Sunday, April 5, 2015

Spinach Artichoke Dip Quinoa Stuffed Bell Peppers

Here is a yummy variation on the stuffed bell pepper, substituting rice with quinoa and loading it with veggies and cheese!

  • 2 cups of chicken broth
  • 1 cup uncooked quinoa
  • 3 cloves of garlic, minced
  • 1 small red onion, diced
  • 1 tablespoon olive oil
  • 1 can of sliced mushrooms
  • 1 can of quartered artichoke hearts
  • 10 oz of spinach (I used organic kale medley - spinach, kale, carrots)
  • 2 oz cream cheese
  • 1/2 cup feta cheese
  • 1 cup parmesan cheese
  • 4-6 bell peppers (any color!)
  • 1 cup water


Heat oven to 350 F.

In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the dry quinoa and return to a boil. Cover the pan, and reduce to a simmer for 15 min. Remove from heat and set aside when it's done. 

Cooked quinoa - yummy!
Meanwhile, pour 1 tablespoon of olive oil in a large skillet. Sautee the minced garlic and diced onion in the olive oil until the onion is tender. Add in the sliced mushrooms and artichoke hearts. Add in your greens - spinach, kale, or any combination will work! Cover the pan if needed to soften the greens. Stir in the feta cheese, cream cheese, and 1/2  cup of the parmesan cheese. Stir until melted. Once the cheese is completely melted and mixed evenly, stir in the cooked quinoa and mix. Remove from heat.
Greens, mushroom, artichoke, and cheese mixture before adding quinoa
Added the quinoa to the veggie/cheese mix
Cut the tops off of the bell peppers, remove seeds, and place in a deep baking dish that has a cover. Stuff each bell pepper with a heaping amount of the filling. Sprinkle the tops with the remaining parmesan cheese. Add 1 cup water to the bottom of the baking dish, cover, and place in the oven for 30 minutes. Remove the cover, and bake for an additional 15 minutes. Then enjoy! 

All cut up and ready to eat :3
Servings: 6 • Calories: 334 • Fat: 14 g • Carb: 38 g • Fiber: 6 g • Protein: 16 g • Sugar: 8 g
Sodium: 890 mg  • Cholest: 31 mg

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