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Moosewood - Quinoa Stuffed Peppers

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* Exported from MasterCook *

 

Quinoa Stuffed Peppers

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup raw quinoa

6 medium bell peppers

3 tablespoons olive oil

1 cup chopped onions

3 garlic cloves -- minced or pressed

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon red pepper flakes

1/2 teaspoon salt -- or more to taste

1 cup peeled and diced carrots

3/4 cup diced celery

1 cup diced zucchinii

1 1/2 cups corn kernels -- fresh or frozen

1 1/2 cups grated Cheddar cheese -- (1 1/2 to 2 cups)

 

Preheat the oven to 400F. Lightly oil a baking pan.

 

Place the quinoa in a fine-mesh sieve and rinse well under running water. In a

covered pot, bring the quinoa and 2 cups of water to a boil. Lower the heat and

simmer for about 15 minutes, until the quinoa is soft and the water absorbed.

 

While the quinoa cooks, cut the bell peppers in half lengthwise and, leaving the

stems on, seed them. Brush the bell pepper shells with about 2 tablespoons of

the oil, inside and out. Place them cut side down on the prepared baking pan and

roast for 15 to 20 minutes, until softened and slightly browned, but not

collapsed. When the bell peppers are roasted, reduce the the oven temperature to

350F.

 

Meanwhile, in a skillet, warm the remaining tablespoon of oil and saute the

onions and garlic on medium heat for about 5 minutes, until the onions have

softened. Stir in the cumin, coriander, red pepper flakes, salt, carrots,

celery, zucchini, and corn. Cover the pan and cook for about 10 minutes, until

the vegetables are very tender.

 

Combine the sauteed vegetables and the cooked quinoa and add salt to taste. Turn

over the roasted pepper shells and spoon filling into each half Sprinkle each

bell pepper half wi some of the grated cheese and bake for 10 to 15 minutes,

until the cheese is melted.

 

PER 10.5-OUNCE SERVING: 392 CALORIES, 14.3 G PROTEIN, 19.3 G FAT, 44.7 G

CARBOHYDRATES,

7.3 G SATURATED FATTY ACIDS, 29.7 MG CHOLESTEROL, 419.5 MG SODIUM, 5.9 G TOTAL

DIETARY FIBER

 

 

 

 

 

 

 

Source:

" Moosewood Restaurant New Classics "

Copyright:

" 2001 Moosewood, Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 257 Calories; 17g Fat (56.0% calories

from fat); 10g Protein; 20g Carbohydrate; 4g Dietary Fiber; 30mg Cholesterol;

373mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 1/2

Fat.

 

NOTES :

In these spicy, stuffed peppers, protein-rich quinoa a popular grain from Peru,

is combined with Cheddar cheese and Mexican-spiced vegetables for a satisfying

Pan-American main dish.

 

Serve these with crisp Jicama Orange Salad (page 95) or refreshing Shredded

Carrot Salad with Cilantro Dressing (page 111).

 

Preparation time: 1 to 1 1/4 hours

Baking time: 10 to 15 minutes

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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