Quinoa Stuffed Peppers

I am going through a stuffed pepper stage! I'm not quite sure what it is about them, but 

they are easy to make, healthy and taste great! Tonight I made Quinoa  

stuffed peppers (thanks to the P90X2 nutrition guide). I have never had quinoa 

before so this was definitely an experiment. It is a Vegan meal (I am not vegan, but 

who says you have to have meat with every meal?!) and I had trouble finding 

a couple products, not to mention they are expensive!!! The best place to 

get most of the products would be at a health food store, which we do not have 

one close to where we live so I was limited to choices. 

INGREDIENTS:

• Large Bell Peppers (2)
• Quinoa (1/2 Cup cooked)
• Sea Salt and Pepper (to taste)
• Olive Oil (1 tsp) [I used peanut oil]
• Yellow Onion (1/2 of one onion and diced)
• Garlic Clove (1 and minced)
• Organic Tempeh (8oz crumbled)
• Fire-Roasted Diced Tomatoes (1/2 can = 7.5oz)
• Raw Pine Nuts (2 Tbsp)
• Brown Rice (1 Cup COOKED)
• Parsley (1 Tbsp freshly chopped)
• Basil (1 Tbsp freshly chopped)
• Raisins (1 Tbsp)

DIRECTIONS:

1. Preheat oven to 375 degrees
2. Halve peppers lengthwise, leave stems intact. Scoop out seeds and place (cut side up) in a shallow baking dish. Sprinkle with salt and pepper. Bake for about 15 minutes.
3. While peppers are baking, heat olive oil in large skillet over medium heat and saute onion and garlic until soft
4. Add tempeh, tomatoes and pine nuts to skillet and saute about 5 minutes
5. Stir in rice, parsley, basil and raisins
6. Remove skillet from heat amd season with a little bit more salt and pepper
7. Spoon mixture into peppers on the baking pan
8. Bake for 15 minutes

NUTRITION INFO:

Serves 4

Serving size: 1/2 stuffed pepper

Calories: 247

Fat: 7g

Saturated Fat: 1g

Carbohydrate: 35g

Protein: 12g

Fiber: 8g

Sodium: 130mg

Cholersterol: 0mg