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Quinoa Stuffed Peppers

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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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