Quinoa-Stuffed Peppers

By dashy_65

Ingredients

• 1 can (14-1/2 ounces) vegetable broth
• 1/4 cup water
• 1 bay leaf
• 1 cup quinoa, rinsed
• 2 each medium sweet red, yellow and orange peppers
• 4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1 tablespoon canola oil
• 2 tablespoons sunflower kernels
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• Dash cayenne pepper

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed. Discard bay leaf.

Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.

In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.

221 cal. 1g. fat . 520 mg. sod. 38g. carb.. 6g. fiber