Lunch is served! Try this stuffed pepper.
1 tbsp Fat free cheese any kind (Shredded)
1 dash Salt
1/2 tablespoon Olive Oil
1/2 oz Green Snap Beans
1/4 carrot (7-1/2″) Carrots
1/2 clove Garlic
2 tbsp chopped Onions
1/4 cup, chopped Zucchini
1/4 cup (8 fl oz) Water
1 oz Quinoa
1 serving (serving = 1/4 tsp) Mrs. Dash Table Blend
0.1 serving (serving = 1/2 cup) Tomato Basil Sauce
In small sauce pan cook chopped onion and garlic clove in olive oil.
Add quinoa and toast it for 30 seconds. Add 1/4 cup of water and salt and bring to boil. Lower temperature and simmer for 10 minutes. Meanwhile saute zucchini, chopped green beans, chopped carrot.
Add finished qunioa to veggie saute and mix in tomato basil sauce, mrs dash seasoning.
Cut top off of a red pepper and take out seeds. Spoon veggie quinoa mix in and layer with cheese until pepper is full bake at 375 for 20-25 minutes! 250 cals 10g protein