Garlic Lemon and Quinoa Stuffed Peppers With Pine Nut Parmesan

Garlic, Lemon, and Quinoa Stuffed Peppers With Pine Nut Parmesan

Garlic, Lemon, and Quinoa Stuffed Peppers With Pine Nut Parmesan

By The Daily Meal
Serves 4

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Details
  • Servings:   4
  • Calories:   268
  • Protein:   12g
  •  
  • Fiber:   8g
  • Sugar:   1g
  • Carb Total:   28g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   12g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Comments
Ingredients
  • 1/2 Cup dry quinoa (soaked for 6 to 8 hours)
  • 2 yellow bell peppers
  • 1/2 bunch of broccoli rabe, such as Andy Boy broccoli rabe
  • 1 Cup filtered water
  • 1 Cup cooked cannellini beans
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove, grated
  • 1/2 Teaspoon dried basil
  • 1/2 Teaspoon fine sea salt
  • a few dashes black pepper
  • 1/4 Cup pine nuts
  • 1/2 Teaspoon lemon zest
  • 1/8 Teaspoon fine sea salt
  • 1/4 Teaspoon nutritional yeast
Instructions

Garlic, Lemon, and Quinoa Stuffed Peppers With Pine Nut Parmesan serves 4 original recipe by The Daily Meal.

View original preparation instructions

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