Quinoa Stuffed Bell Peppers are packed with protein and the flavours of crab, spinach and goat cheese. Perfect, tasty one dish dinner. Great meatless alternative.
Ingredients
- 4 bell peppers (washed, cut and hollowed out)
- 2 cups cooked quinoa
- 2 cans of crab meat (120 grams each)
- 6 oz. goat cheese
- 8 oz. fresh spinach (for the recipe & garnish)
- 2 tsp. Baltimore Bay Line seasoning
- Salt & Pepper (to taste)
- 1/4 cup panko breadcrumbs
- 2 tsp. olive oil
- Fresh parsley (for garnish)
- Lemon wedges
Directions
- Pre-cook your quinoa
- Preheat the oven to 400º F
- Place the peppers in a prepared casserole dish
- Drain the canned crab meat
- In a bowl add the quinoa, crab, seasonings, goat cheese and mix well to combine
- Add in 2 oz. of the chopped spinach and mix to combine
- Stuff the peppers with the mixture
- In a bowl combine the panko crumbs and olive oil till the crumbs are well coated
- Sprinkle over each pepper
- Cover with foil and bake for 25 minutes
- Remove foil and continue to bake for another 10 minutes, or until the peppers are cooked to your desired level of firmness
- Place the rest of the chopped spinach on a serving platter
- Place the cooked peppers on top
- Garnish with parsley and lemon wedges
- Enjoy!!
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 247g | |
Recipe makes 8 servings | |
Calories 347 | |
Calories from Fat 82 | 24% |
Total Fat 9.24g | 12% |
Saturated Fat 3.72g | 15% |
Trans Fat 0.0g | |
Cholesterol 54mg | 18% |
Sodium 1012mg | 42% |
Potassium 691mg | 20% |
Total Carbs 33.94g | 9% |
Dietary Fiber 4.7g | 16% |
Sugars 2.63g | 2% |
Protein 30.94g | 50% |
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