Smokey Stuffed Peppers Recipe

Name: Smokey Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3c Quinoa Cooked; 2 Yellow Squash diced; 4 Sm. Green Peppers diced; 1 red onion diced; 2c swiss chard sauteed; 1c black beans; White Cheddar (any cheese works, pick your favorite); 6 Lg. Bell Peppers; 1 tsp smoked paprika; 1 tsp ground chile pepper; 1/2 tsp chipotle seasoning

Servings: persons

3c Quinoa Cooked
2 Yellow Squash diced
4 Sm. Green Peppers diced
1 red onion diced
2c swiss chard sauteed
1c black beans
White Cheddar (any cheese works, pick your favorite)
6 Lg. Bell Peppers
1 tsp smoked paprika
1 tsp ground chile pepper
1/2 tsp chipotle seasoning

1
Pre-heat oven to 375
2
Remove the tops from the 6 lg Bell Peppers and clean out the seeds. Sprinkle with olive oil and roast in oven for 15 minutes/
3
STUFFING:
4
In a pan sautee the onions until they are browned and add the yellow squash and green peppers and sautee for 5min on medium heat. Then add the swiss chard to sautee for another 5min. Combine the sauteed vegetables with the quinoa, garbanzo beans, smoked paprika, chipotle and chile powder. Mix well.
5
Remove the peppers from the oven and stuff them with the quinoa stuffing and top with the white cheddar. Put the peppers back in the oven for another 15min.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3c Quinoa Cooked, 2 Yellow Squash diced, 4 Sm. Green Peppers diced, 1 red onion diced, and more.

Yes, Smokey Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smokey Stuffed Peppers

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