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    Gluten Free Recipes Hannah Irene

    3y Saved to For the Mouth
    • La Fille Pinter

      Quinoa-Stuffed Peppers -- my mother has a stuff green peppers recipe that she made when I was a kid and the thought of it still makes my mouth water. Gotta get that recipe from her.

    • Nicole Leann

      Quinoa Stuffed Peppers (Calories 233 Protein 16 Carbs 25 Fat 7) These look amazing and I cant wait to try! Also, must see her whole blog, so many fabulous low fat delicious recipes, I could try them all!

    • Mrs. SteffieP

      Gluten/Meat Free Quinoa Stuffed Peppers Dinner – Gluten Free Recipes

    • Natalie Eby

      IN LOVE! with this girls recipes! everything i LOVE to eat!

    • Lindsey Hillier Hotchkiss

      Another Recipe to try Quinoa-Stuffed Peppers Calories 233 Protein 16 Carbs 25 Fat 7 1 medium onion, finely chopped (1 cup) 2 Tbs. olive oil 2 ribs celery, finely chopped (1/2 cup) 1 Tbs. ground cumin 2 cloves garlic, minced (2 tsp.) 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry 2 15-oz. cans diced tomatoes, drained, liquid reserved 1 15-oz. can black beans, rinsed and drained 3/4 cup quinoa 3 large carrots, grated (1 1/2 cups) 1 1/2 cups grated reduced-fat pepper Jack cheese, divided 4 large red bell peppers, halved lengthwise, ribs removed Directions 1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. 2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired. 3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. 4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

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