Quinoa-Stuffed Green Peppers

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Quinoa-Stuffed Green Peppers

 

 

1/2 cup quinoa

4 sweet green peppers

1 teaspoon vegetable oil

1 medium onion, chopped

8 mushrooms, sliced

1 cup frozen corn kernels or canned corn kernels

2 tablespoons minced fresh coriander (cilantro) -OR- parsley

1 tablespoon (3 tsp) GF soy sauce

2 teaspoons sesame oil

2 teaspoons chopped fresh garlic

1 pinch red pepper flakes

1/2 cup fresh GF bread crumbs

 

 

1. Rinse quinoa under cold water; drain well.

 

2. In a saucepan, bring 1 cup of water to boil and then stir in

quinoa. Reduce heat, cover, and simmer for 15 minutes or until the

water is absorbed and quinoa is translucent.

 

3. Cut 1/2 inch (13 mm) off top of green peppers and remove seeds.

 

4. In a large saucepan filled with boiling water, cook peppers for 5

minutes or until tender-crisp.Remove from water and drain well, upside

down.

 

5. In a skillet, heat oil over medium heat and cook onion until

tender; stir in mushrooms, quinoa, corn, half the coriander

(cilantro), soy sauce, sesame oil, garlic and pepper flakes.

 

6. Stuff this mixture into peppers. Sprinkle with bread crumbs and

remaining coriander (cilantro).

 

7. Bake in a greased 8 inch (20 cm) baking dish in a preheated 350 F

(180 C) oven for 30 minutes or until heated through.

 

 

Serves 4.