Thursday, July 29, 2010
Quinoa Stuffed Peppers:
This is quick and delicious. What is better than that.
4 sweet bell peppers, halved lengthwise, ribs and seeds removed
3/4 cup quinoa, well rinsed
1 cup low-sodium vegetable broth
1 15 oz can no-salt added diced tomatoes
10 oz baby spinach
1 small clove garlic
1 oz about 6 tbs grated parmesan cheese ( optional, I would leave out for dairy issues)
1 large bunch basil, about 4 cups
3 tbs extra virgin olive oil
freshly ground black pepper
1/4 tsp. kosher salt
3 Tbs. boiling water
1/4 cup unsalted pistachios (optional, I would leave out for nut issues)
Put the peppers skin sid up o na lightly oiled baking sheet and broil on high until slightly charred and starting to soften, about 10 minutes. Remove the pepers from the oven and set them aside.
While the peppers are roasting, simmer the quinoa with the vegetable broth and tomatoes in a medium pot for 10 minutes. Stir in the spinach in batches. Spoon the quinoa spinach mixture into the roasted peppers.
To make the pesto, combine the garlic, Parmesan, basil, olive oil,pepper and up to 1/4 tsp salt in a food processor and pulse untill finely chopped but not smooth. Stir in the boiling water. Top the filled peppers with the pesto and garnish with the pistachios.
Per Serving (2 halves)
Total Fat: 19 grams
Sat Fat: 3.5 g
Protein: 14 g
Sodium: 400 mg
Cholesterol: 5 mg
Carbohydrates: 49 g
Fiber: 9 g