Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 8
Total Time: 60 min
Prep Time: 20 min | Cook Time: 35 min
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Serving size: |
1/2 bell pepper |
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Calories per serving: |
197 |
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Total Fat 12.3g |
19% |
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Cholesterol 0mg |
0% |
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Sodium 149mg |
6% |
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Serving size: |
1/2 bell pepper |
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Calories per serving: |
197 |
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% Daily Value* |
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Total Fat 12.3g |
19% |
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Saturated Fat 1.4g |
7% |
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Cholesterol 0mg |
0% |
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Sodium 149mg |
6% |
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Total Carbohydrate 21.0g |
7% |
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Dietary Fiber 3.0g |
12% |
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Protein 4.0g |
6% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 cup uncooked quinoa*
- 1 3/4 cup water
- 1/2 tsp. salt
- 1/2 cup lemon juice
- 1/3 cup olive oil
- 3 Tbsp. chopped walnuts, toasted
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh parsley
- 3 red bell peppers
Step by Step:
- Stir together quinoa and next 2 ingredients in a 21/2-quart saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 minutes, or until all water is absorbed. Uncover and let stand 5 minutes. Stir in lemon juice and next 4 ingredients.
- Cut peppers in half; scoop out seeds and membranes. Cook in boiling water 5 minutes; drain.
- Fill each pepper with about 3/4 cup quinoa. Place in a lightly greased 13-x 9-inch baking dish. Bake at 350° for 15 minutes. *Thoroughly rinse quinoa if purchasing unrinsed.
