Quinoa Stuffed Bell Peppers with Intermountain Healthcare


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Your Life Your Health

Quinoa Stuffed Bell Pepper
with Executive Chef Bron Smith from Intermountain Medical Center
Yield: 5 Servings
Gluten Free

Ingredients:

2½ each Red Bell Pepper
2½ cups Quinoa (cooked per pkg instructions)
¼ cup Fire Roasted Green Chili Pepper,Peeled,Diced
½ cup Frozen Whole Kernel Corn,Thawed
½ cup Black Beans,Canned,Rinsed,Drained
5 tbsp. Fresh Tomato,Diced
5 tbsp. Pepper Jack Cheese,Shredded
5 tbsp. Feta Cheese,Crumbled
2 tbsp. Fresh Cilantro, Chopped
½ tsp. Ground Cumin
¼ tsp. Granulated Garlic
¼ tsp. Granulated Onion
¼ tsp. Chili Powder
1 pinch Kosher Salt
1 pinch Black Pepper
10 oz. Fresh Spinach,Cleaned,Trimmed
5 tbsp. Balsamic Glaze

Preparations:

1. Preheat oven to 350F. Wash and cut peppers lengthwise, creating two halves; stem and de-seed.
2. In a large bowl, combine all ingredients until thoroughly mixed.
3. Spoon mixture into each pepper, place on a sheet pan, cavity side up.
4. Bake for 20 minutes, or until an internal temperature of 165F is reached.
5. In a bowl, toss the spinach and balsamic glaze together.

Plate Assembly: Per plate divide the spinach mixture evenly, top with each plate with a stuffed pepper half.

265 Calories/ 310 mg Sodium/ 24% Cal/Fat

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