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Spirulina Veggie Stuffed Peppers

Featured in the Honolulu Star-Advertiser on January 17, 2018.

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Ingredients:

Spirulina Veggie Stuffed Peppers

  • 1 small onion, finely chopped
  • 6 white mushrooms, diced
  • 1/2 cup diced red peppers
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 cup cooked quinoa
  • 1/2 cup diced cherry tomatoes
  • 1 teaspoon spirulina powder
  • 2 fresh bell peppers, any color (tops sliced off)
  • 1/2 cup crumbled goat cheese

Directions:

  1. Heat oven to 375°F.
  2. Sauté onions, mushrooms and peppers until softened.
  3. Sprinkle with salt and pepper.
  4. Add mixture to quinoa and mix in diced tomatoes and spirulina.
  5. Place pepper “shells” in a small baking dish and fill with the quinoa and veggie mixture.
  6. Wrap in foil and bake for 30 minutes.
  7. When done, remove from oven and sprinkle with goat cheese.
  8. Bake an additional 10 minutes or until goat cheese starts to melt and brown.

Serves 2.

Tip: Please be aware, like many vegetables, the nutrients in spirulina may break down when heated, so minimize heat when cooking.

Approximate Nutrient Analysis per serving (based on 1/2 c goat cheese):
350 calories, 14 g fat, 8 g saturated fat, 30 mg cholesterol, 1500 mg sodium, 42 g carbohydrate, 8 g fiber, 12 g sugar, 17 g protein

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