Quinoa Stuffed Mini Bell Nachos Recipe
Servings: 4 servings
- 1 lb mini bell peppers
- 1 cup quinoa
- 2 cups water
- 1 1/2 tablespoons taco seasoning
- green onion
- cheddar cheese
- plain Greek yogurt
Rinse peppers, slice in half and scoop seeds out.
Lay on a baking sheet lined with parchment or a silpat liner.
To cook quinoa, use this method.
When cooked, fluff with a fork and add taco seasoning.
Stuff each pepper with quinoa.
Sprinkle desired toppings on the stuffed peppers.
Place in the oven heated to Broil for 3-5 minutes or until the cheese is melted.
Remove from the oven.
Place a dollop of plain Greek yogurt and salsa on each nacho.
Calories: 195kcal | Carbohydrates: 35g | Protein: 8g | Fat: 3g | Sodium: 238mg | Fiber: 5g | Sugar: 4g