Vegan Roasted Bell Peppers Stuffed with Quinoa Recipe With Nutrition Data and Calorie Count

There will be looks of envy from the meat-eating crowd when you serve this colorful and delicious entrée of stuffed bell peppers.

Yields:

6 servings

Prep Time:

10 mins

Cook Time:

90 mins

Meal Type:

Main Dish
Side Dish

Rating:

Ingredients

Directions

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes.
Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed).
Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine.
Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan.
Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
Note: based on a recipe from wholefoods.com For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 262

% Daily Value*

Nutrition summary:

There are 262 calories in 1 serving of Vegan Roasted Bell Peppers Stuffed with Quinoa.

How long would it take to burn off 262 KCal?
Basketball	26 minutes
Cycling (10 MPH)	36 minutes
Jogging	21 minutes
Running	17 minutes
Swimming (crawl, moderate pace)	25 minutes
Walking	30 minutes
Weight Training	30 minutes
Values estimated based on person weighing 160 lbs.