Choosing Chia · by Jessica Hoffman★ 5.0
Vegetarian Quinoa Stuffed Peppers
NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 23%
CARBS 47G57% OF CAL
7G FIBER8G SUGAR32G OTHER
FAT 12G33% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with seasoned quinoa, chickpeas, sun-dried tomatoes, and topped with cheddar. Hearty and flavorful vegetarian main.
mainamerican🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 bell peppers (any colour)
- 1 cup uncooked quinoa
- 2 cups vegetable stock
- 1 tsp herbs de province
- 1 tbsp olive oil
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1/4 cup sundried tomato pesto
- 1 cup chickpeas (from a can, or cooked from dry)
- salt and pepper to taste
- Shredded cheddar cheese (optional, omit for vegan)
- parsley, cilantro or basil to top
At a glance
PER SERVING · TIME 45M
CAL 17%·PRO 23%
CARBS 47G57% OF CAL
7G FIBER8G SUGAR32G OTHER
FAT 12G33% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 681mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 572mg
- Calcium
- 57mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.