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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.”
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings

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 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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.
Nutrition Facts
1 each: 221 calories, 6g fat (1g saturated fat), 0 cholesterol, 520mg sodium, 38g carbohydrate (10g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
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