If you’re thinking about a meatless meal, give these no-fuss peppers a try. They come together with a just few ingredients and put a tasty spin on a low-fat meal!
—Cindy Reams, Philipsburg, PA
Takes: 30 min. • Makes: 4 servings
1 1/2 cups water
1 cup quinoa, rinsed
4 large green peppers
1 jar (16 oz.) chunky salsa, divided
1 can (15 oz.) black beans, rinsed and drained
1/2 cup reduced-fat ricotta cheese
1/2 cup shredded Monterey Jack cheese, divided
1. Preheat the oven to 400°. In a small saucepan, bring water to a boil. Add the quinoa. Reduce heat; simmer, covered, 10-12 minutes or until water is absorbed.
2. Meanwhile, cut and discard tops from peppers; remove the seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high 3-4 minutes or until crisp-tender. Turn peppers cut side up.
3. Reserve 1/3 cup salsa; add the remaining salsa to quinoa. Stir in the beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, for 10-15 minutes or until the filling is heated through. Top with reserved salsa.
Per serving: 1 stuffed pepper equals 393 cal., 8g fat (4g sat. fat), 20mg chol., 774mg sodium, 59g carb. (10g sugars, 10g fiber), 18g pro.
GOES GREAT WITH
Try serving buttery polenta along with the stuffed peppers.