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    You are in: Home / Recipes / Quinoa Stuffed Bell Peppers Recipe
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    Quinoa Stuffed Bell Peppers

    Average Rating:

    4 Total Reviews

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    • on March 18, 2008

      This is my first time using Quinoa and it won't be my last. Very delicious recipe. I did not presteam the peppers as we like them to still have some crunch. The 30 minute baking time gets them hot through but still with full texture. I cut the recipe in half but used 4 cloves of garlic. For the tomatoes a used a 14 oz can of Mexican syle (spicy) and for the cheese a Jalapeno Cheddar. Nice and flavorful but not so hot that it would bite you. Thanks for posting Pink Princess

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    • on January 05, 2014

      This recipe just did not hit the mark for us. It was my first time making anything with quinoa and was very disappointed. My husband didn't like it either. Luckily since making this I have been to potlucks where quinoa was in a salad and I liked that. I won't be making this again.

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    • on February 22, 2010

      Yum! I made 1/2 of this and used orange bell peppers but still used the full amount of quinoa. I forgot the wine and didn't have any mushrooms, but it was still really good.

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    • on December 02, 2008

      Excellent quinoa recipe! I browned ground pork and celery with the onions and didn't use mushrooms. It didn't need the liquid from the tomatoes. Very easy and tasty. Will definately make it again and again. Thanks for sharing.

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    Nutritional Facts for Quinoa Stuffed Bell Peppers

    Serving Size: 1 (710 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.2
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 4.1 g
    Cholesterol 15.2 mg
    Sodium 632.3 mg
    Total Carbohydrate 56.7 g
    Dietary Fiber 10.1 g
    Sugars 14.4 g
    Protein 12.3 g

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