Print Options

Back to Quinoa-Stuffed Peppers >

Include these items:

Select reviews >

Taste of Home Logo

Quinoa-Stuffed Peppers

 Quinoa-Stuffed Peppers
“These peppers stuffed with quinoa taste yummy,” Anna Engle proclaims from Streetsboro, Ohio. “My family and I enjoy them regularly, and I always look forward to leftovers.”
6 ServingsPrep: 35 min. Bake: 20 min.

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

Directions

  • 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

2 of 2

Quinoa-Stuffed Peppers (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 stuffed pepper halves equals 221 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 520 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.