Name: Chili-Stuffed Peppers
Yield: 6
Ingredients: 6 medium bell peppers, any color; 2 (17 ounce) cartons Dr. Fuhrman's Nutritarian Chili (see note); 2 cups cooked quinoa or other intact whole grain; 2 tablespoons nutritional yeast

Serves

Ingredients

6 medium bell peppers, any color

2 (17 ounce) cartons Dr. Fuhrman's Nutritarian Chili (see note)

2 cups cooked quinoa or other intact whole grain

2 tablespoons nutritional yeast

Instructions

Cut off tops of peppers and remove seeds and membranes. Place peppers in a large pot and cover with water. Bring to a boil and cook until crisp-tender, about three minutes. Drain and rinse in cold water.

In a bowl, combine chili with cooked quinoa and nutritional yeast. Spoon mixture into peppers and place on a baking dish . Bake at 350 degrees F for 20 minutes or until heated through.

Note: Four cups of Two Bean Chili or any of Dr. Fuhrman's other chili recipes can also be used (see recipes at Dr. Fuhrman.com).

Nutrition Facts

Calories 208, Protein 10 g, Carbohydrates 39 g, Sugars 8 g, Total Fat 1.9 g, Saturated Fat 0.2 g, Cholesterol 0 mg, Sodium 25 mg, Fiber 8.8 g, Beta-Carotene 1038 ug, Vitamin C 109 mg, Calcium 61 mg, Iron 2.8 mg, Folate 154 ug, Magnesium 101 mg, Potassium 822 mg, Zinc 2 mg, Selenium 7.9 ug

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Chili-Stuffed Peppers