Directions:
- Preheat the oven to 325 degrees.
- Lightly grease a baking dish that will hold the peppers upright.
- Cut 1/2 inch from the top of the peppers and remove the seeds and membranes.
- In a large stock pot with a steamer tray, steam the peppers 4 to 5 minutes.
- Remove and set aside while preparing the stuffing.
- In a large skillet over medium heat, melt the butter.
- Add the onion, garlic and mushrooms and saute until tender.
- Add the oregano and tomatoes, reduce heat and simmer about 8 minutes.
- Fold in the cooked quinoa.
- Fill the peppers with the quinoa mixture and stand up with their sides touching in the prepared baking dish.
- Cover loosely with foil and bake until the peppers are tender, 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.1 Kcal (1265 kJ) | ||
| Calories from fat | 59.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 22.26mg | 1% | |
| Potassium | 692.66mg | 15% | |
| Total Carbs | 49.65g | 17% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 8.34g | 33% | |
| Protein | 9.55g | 19% | |
| Vitamin C | 122.7mg | 204% | |
| Vitamin A | 3mg | 100% | |
| Iron | 52.8mg | 294% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 70.45 Kcal (295 kJ) | ||
| Calories from fat | 13.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 10% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 3% | |
| Sodium | 5.19mg | 1% | |
| Potassium | 161.53mg | 15% | |
| Total Carbs | 11.58g | 17% | |
| Sugars | 2.04g | 35% | |
| Dietary Fiber | 1.94g | 33% | |
| Protein | 2.23g | 19% | |
| Vitamin C | 28.6mg | 204% | |
| Vitamin A | 0.7mg | 100% | |
| Iron | 12.3mg | 294% | |
| Calcium | 12.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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