DirectionsPreheat oven to 425 F
Add quinoa and vegetable broth in a pot over medium-high heat. After it boils, reduce heat and cover. Cook for 15-20 minutes or until vegetable broth is completely absorbed.
While the quinoa is cooking, combine garlic, spinach, tomatoes, ricotta cheese, ½ cup Parmesan cheese, Italian seasoning, salt and pepper in a bowl until well mixed. Add quinoa to the mixture and stuff mixture into the bell pepper halves. Place bell peppers on 9x13 pan. Drizzle olive oil and sprinkle 2 tablespoons Parmesan cheese on the top.
Bake peppers for 20-25 minutes or until lightly browned. Garnish with Parmesan and fresh basil.
Yield: 8 bell pepper halves
Nutrient Breakdown: Calories 191, Fat 9g (saturated fat 4g), Cholesterol 19mg, Sodium 278mg, Carbohydrate 17g, Fiber 3g, Protein 12g
Carbohydrate Choice: 1 carbohydrate, 1 protein, 1 fat