12 baby bell peppers, cored and seeded (about the size of golf balls)
Olive oil cooking spray
2 teaspoons olive oil
1 cup sliced shiitake mushroom caps
1 large shallot, chopped (about ½ cup)
1 cup cooked red quinoa (see note)
¼ cup salted, chopped pecans
2 slices prosciutto, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin
1/8 teaspoon smoked paprika
Place bell peppers in shallow roasting pan. Spray with cooking spray. Roast in preheated 400-degree oven for 20 to 30 minutes or until tender and lightly browned.
While peppers are roasting, heat oil in large skillet over medium-high heat. Add mushrooms and shallot. Cook for 5 minutes or until vegetables are tender, stirring frequently. Remove from heat. Stir in quinoa, pecans, prosciutto, salt, pepper, cumin and paprika.
Remove peppers from oven. When cool enough to handle, spoon quinoa mixture into cavities, heaping the mixture into each pepper.
Makes 12 stuffed peppers; 6 servings. Leftovers can be refrigerated for a couple of days.
Per serving: 134 calories / 6 grams total fat / 5 grams protein / 17 grams carbohydrates / 4 milligrams cholesterol / 230 milligrams sodium / 4.5 grams dietary fiber
NOTE: Red quinoa is available in natural food stores and many supermarkets. Follow cooking directions on package.
If desired, omit prosciutto for vegetarian dish.