QUINOA & BLACK BEAN STUFFED PEPPERS
If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! -Cindy Reams, Philipsburg, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes., Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up., Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.
Nutrition Facts : Calories 393 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 774mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 10g fiber), Protein 18g protein.
QUINOA BLACK BEAN CROCKPOT STUFFED PEPPERS
These Quinoa Black Bean Crockpot Stuffed Peppers can be made with or without meat - all with simple pantry ingredients! Minimal prep, awesome taste.
Provided by Pinch of Yum
Categories Dinner
Time 4h10m
Number Of Ingredients 11
Steps:
- Cut the tops off of the peppers and scrape out the ribs and seeds.
- In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
- Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they're sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
- Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.
Nutrition Facts : Calories 393 calories, Sugar 7.3 g, Sodium 996 mg, Fat 3.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 14.5 g, Protein 21 g, Cholesterol 25 mg
BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS
Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
- Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
- Stir in the chili powder and salt.
- Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
- Meanwhile, preheat the oven to 350º F.
- To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
- Boil the peppers for 5 minutes, and then drain them.
- When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
- Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
- Remove from oven; garnish with cilantro, and serve.
Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9
QUINOA STUFFED BELL PEPPERS
Another from my first box of Quinoa - posting for safe keeping - haven't made this one yet. When I do I'll probably make the salsa myself rather than use jarred.
Provided by Pink Princess
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 325 degrees.
- Cook quinoa as per packet.
- Steam peppers until soft but not limp.
- In a large skillet, saute the onion and mushrooms in butter.
- Add the diced tomatos (reserving the juice).
- Add the crushed garlic and salsa.
- Cook over medium heat for 10 minutes.
- Add the sherry and simmer 10 more minutes.
- Fold in quinoa.
- Place peppers in baking dish and fill with quinoa mixture (half the mixture will be used up).
- Thin remainder with reerved juice and pou around peppers.
- Sprinkle shredded mozzarella over peppers and bake in 325 degree oven for 30-35 minutes.
Nutrition Facts : Calories 361.2, Fat 9.3, SaturatedFat 4.2, Cholesterol 15.3, Sodium 632.3, Carbohydrate 56.7, Fiber 10.2, Sugar 14.5, Protein 12.4
BLACK BEAN STUFFED BELL PEPPERS
Make and share this Black Bean Stuffed Bell Peppers recipe from Food.com.
Provided by Skipps Kitchen
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice the tops off the green peppers and pull out seeds.
- Place tops on bottom of slow cooker.
- Press Refried Beans in bottom of green peppers.
- Spoon Black Beans on top of Refried Beans.
- Spoon Salsa on top of Black Beans.
- Top each Pepper with a slice of Cheese.
- Set Peppers in bottom of slow cooker on top of the tops (The tops will keep the peppers from Burning).
- Cook on low for 6 to 8 hours.
Nutrition Facts : Calories 183.3, Fat 1, SaturatedFat 0.3, Cholesterol 1.3, Sodium 148.8, Carbohydrate 34.2, Fiber 12.4, Sugar 3.4, Protein 11.6
MUSHROOM AND BLACK BEAN QUESADILLAS
This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
- Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
BLACK BEAN-MUSHROOM HAPPY
This is a quick and easy making chicken recipe with dark meat and a touch of oriental taste--which comes from the fermented black beans. Very good for dinner with fresh made rice or noodles.
Provided by Yan Liu
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
- Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
- When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 4.9 g, Cholesterol 85 mg, Fat 11.6 g, Fiber 1.2 g, Protein 22.1 g, SaturatedFat 2.8 g, Sodium 527.3 mg, Sugar 1.3 g
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