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Quinoa Stuffed Bell Peppers
Course:
Main Course, Roasting
Cuisine:
American, Canadian
Keyword:
bell peppers, sutffed peppers
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
8
Calories:
152
kcal
Author:
Gloria Duggan | Homemade & Yummy
Quinoa Stuffed Bell Peppers
are protein packed with flavours of crab, spinach and goat cheese. Perfect, tasty one dish dinner. Great meatless alternative.
Print Recipe
US Customary
-
Metric
Ingredients
4
bell peppers
(washed,cut and hollowed out)
2
cups
cooked quinoa
2
cans of crab meat
(120 grams each)
6
ounces
goat cheese
8
ounces
fresh spinach
(for the recipe & garnish)
2
teaspoons
Old Bay seasoning
Salt & Pepper
(to taste)
¼
cup
panko breadcrumbs
2
teaspoons
olive oil
Fresh parsley
(for garnish)
Lemon wedges
Instructions
Pre-cook your quinoa.
Preheat the oven to 400º F.
Place the peppers in a prepared casserole dish.
Drain the canned crab meat..
In a bowl add the quinoa, crab, seasonings, goat cheese and mix well to combine.
Add in 2 oz. of the chopped spinach and mix to combine.
Stuff the peppers with the mixture.
In a bowl combine the panko crumbs and olive oil till the crumbs are well coated.
Sprinkle over each pepper.
Cover with foil and bake for 25 minutes.
Remove foil and continue to bake for another 10 minutes, or until the peppers are cooked to your desired level of firmness.
Place the rest of the chopped spinach on a serving platter. Place the cooked peppers on top.
Garnish with parsley and lemon wedges.
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Nutrition
Calories:
152
kcal
|
Carbohydrates:
16
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
122
mg
|
Potassium:
377
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
4756
IU
|
Vitamin C:
84
mg
|
Calcium:
79
mg
|
Iron:
2
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.