Peppers Stuffed With Quinoa and Spinach

BETTER HOMES AND GARDENS(3)
Hannah: "This recipe was sooo delicious! The perfect veget…" Read More
14Ingredients
37Minutes
250Calories

Ingredients

US|METRIC
  • 14 1/2 ounces vegetable broth
  • 1/3 cup quick-cooking barley
  • 1/3 cup quinoa (rinsed and drained)
  • 1 onions (medium, chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 cups fresh mushrooms (sliced)
  • 14 1/2 ounces diced tomatoes (drained)
  • 3 cups fresh spinach
  • 10 ounces frozen chopped spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cups shredded Monterey Jack cheese (with jalapeno peppers or Monterey Jack cheese, 5 ounces)
  • 3 sweet pepper (large red)
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    NutritionView More

    250Calories
    Sodium23% DV560mg
    Fat20% DV13g
    Protein24% DV12g
    Carbs8% DV23g
    Fiber24% DV6g
    Calories250Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol20mg7%
    Sodium560mg23%
    Potassium750mg21%
    Protein12g24%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A190%
    Vitamin C160%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Hannah 7 months ago
    This recipe was sooo delicious! The perfect vegetarian recipe!
    Andras K. 7 months ago
    i have used a bit of oat also in the stuffing and in the second phase when cheese is added i have put some olives also on the top. Very tasty!
    Sabrina a year ago
    used aged cheddar instead of Monterey subbed vegetable for mushroom broth didn't have barley so I just used quinoa turned out great!

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