Peppers Stuffed with Quinoa, Spinach and Feta Cheese

Servings Per Recipe: 2 Amount Per Serving Calories: 196.1 Total Fat: 4.9 g Cholesterol: 12.6 mg Sodium: 321.8 mg Total Carbs: 33.6 g Dietary Fiber: 6.1 g Protein: 9.0 g

Peppers Stuffed with Quinoa, Spinach and Feta Cheese

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Yellow Pepper cut in half and cleaned

  • ½

    tablespoon olive oil

  • 4

    spear fresh asparagus, cut into 1 inch lengths

  • ½

    cup chopped onion

  • 2

    Tbsp scallions, chopped finely

  • 2

    cloves garlic, chopped finely

  • ¼

    cup chopped cilantro

  • ½

    cup Spinach, frozen,

  • ½

    cup Sweet Corn kernels, frozen

  • ½

    teaspoon ground cumin

  • ½

    cup quinoa, cooked

  • 1

    oz Feta Cheese

Directions

Cook spinach and corn according to package directions and set aside. Saute asparagus in olive oil for 2 minutes. Add garlic, onions, and scallions and saute until soft. Add cilantro and saute until wilted. Add spinach, corn, cumin and quinoa and heat through. Season to taste. Stuff into pepper halves and top with crumbled feta cheese. Bake in 400 degree oven for 25 mins. Serve hot. Number of Servings: 2 Recipe submitted by SparkPeople user MELTNSUE. Number of Servings: 2


Nutrition

Facebook Conversations