Quinoa stuffed peppers- 183 calories/serving

recipe- quinoa stuffed peppers

1/2 cup quinoa
1 cup vegetable broth
1 teaspoon olive oil
2 garlic cloves, chopped
3/4 cup canned crushed tomatoes
1/4 teaspoon kosher salt
fresh ground pepper
3 Tablespoons grated pecorino romano cheese
1/2 cup chopped spinach
2 tablespoon chopped fresh basil
1/4 cup shredded whole milk mozzarella cheese

2 large red bell peppers
4 tablespoons canned crushed tomatoes
2 teaspoons grated pecorino romano cheese
1/4 cup shredded whole milk mozzarella cheese
1/3 cup vegetable broth

For filling:
Rinse quinoa thoroughly. Put in saucepan and use vegetable broth instead of water to cook. Bring to a boil, reduce heat and cover. Cook until liquid absorbed, about 12 minutes. Remove from heat and fluff with fork. Let stand.

Preheat oven to 350 degrees.
Heat med saucepan over medium heat. Add oil & garlic, stirring, cook 1 minute. Add tomatoes, salt/pepper, and cook for 5 mins while stirring.
Remove from heat. Combine with cooked quinoa, Romano cheese, spinach, basil, and mozzarella.

For peppers:
Halve the peppers lengthwise, and remove all seeds and stem. Place peppers cut side up in baking dish. Fill each pepper with 1/2 cup of filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Romano, and 1 tablespoon of mozzarella. Cover with foil. Bake about 50 minutes. Let cool 5 mins before serving.

Recipe credit: Skinnytaste

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