Quinoa-Stuffed Peppers Recipe
- 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
- 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.
- 2. 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.
- 3. 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. Yield: 6 servings.
1 each: 221 calories, 6g fat (1g saturated fat), 0mg cholesterol, 520mg sodium, 38g carbohydrate (10g sugars, 6g fiber), 7g protein Diabetic Exchanges:1-1/2 starch, 3 vegetable, 1 fat
Reviews for Quinoa-Stuffed Peppers
"It was great! Will definitely make again!"
"A few small changes. I mixed a little parmesean into the quinoa mixture before stuffing. I also opened a can of stewed tomatoes. Used the juice with a little water to "stew" the peppers, and topped the peppers with the tomatoes prior to baking. yum."
"I've been experimenting with different quinoa recipe and this was good. I found another quinoa pepper recipe that uses South American flavors that I really love too. It's over at a blog called ellebeaugrease.blogspot.com. Great recipes and a good way to use quinoa for dinner."
"Great alternative to stuffing peppers with rice. You can get creative by adding some beans, corn, or diced zucchini."
"These are totally delicious! I made one modification and added shredded cheese on top toward the end of baking."
"I made these as the recipe is written. I really like them! I put any leftovers in the freezer and take a couple peppers to work for my lunch."
"ok- i am not a vegetarian but wanted to make this as my first quinoa recipe. I did not precook the quinoa- and swapped beef broth for the veg broth.I mixed all ingred minus the 1/4 C h20 and oil. I did not precook anything either. I added 3/4 lb raw lean ground beef together to the mixture and stuffed 6 red peppers without the tops (I didn't split them like the picture). I chopped up the tops and added them to the mixture as well. I also poked holes in the bottoms of the peppers for drainage.I next put them all in the crockpot for 6 hours on low. The peppers turned out great and I really enjoyed them. Low fat and tasty! Easy too... :)"