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Spinach Artichoke Quinoa Stuffed Bell Peppers
WELL PLATED13Ingredients
70Minutes
140Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 cup uncooked quinoa (— or rice, thoroughly rinsed and drained)
- 2 cups reduced sodium vegetable stock (— or sub water—slightly less flavorful)
- 5 red bell peppers (large, —, or yellow or orange, halved, seeds and membranes removed)
- 2 tsp. extra virgin olive oil
- 20 oz. spinach leaves (— fresh or frozen, if using frozen, thaw and thoroughly press dry)
- 3 cloves minced garlic
- 1/2 tsp. dried basil
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1 can artichoke hearts (—, 14 ounces, drained and chopped)
- 2 Tbsp. finely chopped fresh parsley
- 1 cup part-skim mozzarella (freshly grated, — provolone, or similar melty Italian cheese)
- 1/2 cup non fat plain greek yogurt
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium270mg11% |
| Potassium650mg19% |
| Protein10g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A150% |
| Vitamin C160% |
| Calcium20% |
| 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.
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