- 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