1. Preheat oven to 450°. Cook quinoa as label directs.
2. Cut off tops of peppers starting ½-inch from stem ends of peppers; reserve tops. Remove seeds and inner membranes from peppers; place cut side up in 9-inch square baking dish. Bake 10 minutes or until slightly tender.
3. In medium bowl, stir walnuts, spinach, quinoa and ½ teaspoon salt; divide into peppers and sprinkle with cheese. Replace tops of peppers.
4. Bake peppers 10 minutes or until peppers are tender and slightly charred.
- 24 g Fat
- 4 g Saturated Fat
- 10 mg Cholesterol
- 474 mg Sodium
- 31 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 13 g Protein
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Nutritional Information
- 24 g Fat
- 4 g Saturated Fat
- 10 mg Cholesterol
- 474 mg Sodium
- 31 g Carbohydrates
- 7 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 13 g Protein
Directions
1. Preheat oven to 450°. Cook quinoa as label directs.
2. Cut off tops of peppers starting ½-inch from stem ends of peppers; reserve tops. Remove seeds and inner membranes from peppers; place cut side up in 9-inch square baking dish. Bake 10 minutes or until slightly tender.
3. In medium bowl, stir walnuts, spinach, quinoa and ½ teaspoon salt; divide into peppers and sprinkle with cheese. Replace tops of peppers.
4. Bake peppers 10 minutes or until peppers are tender and slightly charred.