Quinoa-Stuffed Peppers

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.

Banner Image:

Quinoa-Stuffed PeppersBanner.jpg

Grain:

Quinoa [1]

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

Active time:

25 minutes

Yield:

6 servings

Nutrition:

Calories — 221, Total Fat — 6g, Cholesterol — 0mg, Sodium — 520mg, Total Carbohydrate — 38g, Dietary Fiber — 6g, Protein — 7g.

Author:

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com [2] for more whole grain recipes [3].

Course:

Side dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

As a meatless main or a savory side, these stuﬀed peppers are as pleasing to your tastebuds as they are pretty on the plate. Adding the bay leaf to the quinoa as it cooks infuses each grain with another subtle layer of ﬂavor. For slightly ﬁrmer peppers, omit the boiling step and go straight to roasting!

Serving Size:

2 stuffed pepper halves