Planked Shrimp and Quinoa Stuffed Peppers

4
Medium
Side Dishes

Characteristics

Nutritional Facts Per Serving

460
Calories
26 g
Protein
38 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1/4 of recipe
  • Amount For Serving % Daily Value
  • Calories 460
  • Lipides 24 g
    • Saturated fat  4.5 g
  • Cholesterol 135 mg
  • Sodium  600 mg
  • Carbs 38 g
    • fiber  6 g
    • Sugar  5 g
  • Protein 26 g

Ingredients

  • ⅓ cup olive oil 75 mL
  • 4 cloves garlic, minced
  • 1 tsp lemon zest 5 mL
  • 3 tbsp lemon juice 45 mL
  • 2 tbsp chopped fresh tarragon 30 mL
  • 4 tsp grainy mustard 20 mL
  • ½ tsp salt 2 mL
  • 1 cup quinoa, cooked according to package directions
  • ¾ lb cooked black tiger shrimp, thawed, peeled and chopped 375 g
  • ¼ cup chopped green onion 60 mL
  • 4 red peppers, halved lengthwise, seeds and ribs removed (stems left intact)
  • ⅓ cup crumbled goat cheese 75 mL
  • 2 cedar planks, soaked according to package directions

Method

  1. In large bowl, whisk oil with garlic, lemon zest, lemon juice, tarragon, mustard and salt. Add quinoa, shrimp and green onions; toss to coat.
  2. Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.
  3. Place planks on grill preheated to medium. Cook, with lid closed, 15 to 20 min. or until peppers are tender and filling is heated through.

Tip

  • Cedar planks can be found in the seafood department or in seasonal section.




Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.
Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.

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