Active time
25 minutesTotal time
45 minutesYield
6 servingsServing Size
2 stuffed pepper halvesNutrition
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Ingredients
1 can (14-½ ounces) vegetable broth
¼ 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 Tbsp canola oil
2 Tbsp sunflower kernels
2 tsp. dried parsley flakes
½ tsp. salt
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. paprika
⅛ tsp. dried marjoram
⅛ tsp. dried thyme
Dash cayenne pepper
Instructions
- 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.
- While the quinoa is cooking, 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 to drain further.
- 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 baking pan coated with cooking spray. Bake, uncovered, at 350°F for 20-25 minutes or until peppers are tender.
Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.
Nutrition
Calories — 221Total Fat — 6g
Cholesterol — 0mg
Sodium — 520mg
Total Carbohydrate — 38g
Dietary Fiber — 6g
Protein — 7g.
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