Quinoa Stuffed Peppers
By á-1568
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
Preparation
Step 1
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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