Total TimePrep: 35 min. Bake: 20 min.
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... :)