Quinoa Stuffed Peppers

Quinoa Stuffed Peppers
Quinoa Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 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.

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