Pecan-Stuffed Peppers

Pecans are native to North America and are the only major tree nut that grows naturally in the United States.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pecan-Stuffed Peppers

Cooking Method: Baking Cuisine: American Courses: Dinner, Main Course Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 each Bell peppers
• 1 cup Cooked quinoa
• ¹⁄₂ cup Pecans, chopped
• 1 medium Red onion, finely chopped
• 1 small Garlic clove, minced
• ¹⁄₄ cup Dried cranberries
• 2 tablespoon Fresh parsley, chopped
• 2 tablespoon Olive oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 2 tablespoon Grated Parmesan cheese

Instructions

1. Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine cooked quinoa, pecans, red onion, garlic, dried cranberries, parsley, olive oil, salt, and black pepper.
3. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
4. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.
5. Sprinkle grated Parmesan cheese on top and bake for an additional 5 minutes until the cheese is melted and lightly golden.
6. Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 35g12%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.