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Quinoa Stuffed Mini Bell Nachos with Fruit

Course Lunch
Cuisine American
Keyword Quinoa Stuffed Mini Bell Nachos with Fruit
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 4 peppers, 1/2 cup grapes
Calories 363kcal

Ingredients

  • 16 each bell pepper, mini
  • 1 cup quinoa, uncooked
  • 1 1/2 tablespoon taco seasoning
  • 1 cup black olives, canned
  • 1 medium tomato, red
  • 2 ounce cheddar cheese
  • 1/2 cup Greek yogurt, plain
  • 1 cup salsa

Serve With

  • 2 cup grapes

Instructions

  • Preheat oven broiler.
  • Rinse bell peppers, slice in half, and scoop out seeds.
  • Line a baking sheet with parchment paper or spray with cooking spray. Place peppers on prepared sheet.
  • Cook quinoa as directed on package. When cooked, fluff with a fork and stir in taco seasoning.
  • Stuff each pepper with quinoa. Dice olives and tomato; sprinkle onto peppers then top off with cheese.
  • Place in the oven heated to and broil for 3-5 minutes or until the cheese has melted.
  • Remove from the oven and top each nacho with a dollop of plain Greek yogurt and salsa.
  • Serve warm with grapes on the side.

Nutrition

Calories: 363kcal | Carbohydrates: 58g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1163mg | Fiber: 9g | Sugar: 21g