Quinoa Stuffed Peppers

[Guest guest]

Someone recently asked about Quinoa recipes. Here's one I made

tonight that was tasty!

Enjoy, Christine in Iowa

 

Quinoa-Stuffed Peppers

 

TIME: Prep: 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; simmer, uncovered, for 15-20 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 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.

[Guest guest]

quinoa is even better when stuffed into poblano peppers!

 

 

 

Beth & nbsp; Creative Memories - for all your memory preservations needs! & nbsp;

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge

difference.” & nbsp;

 

 

--- On Tue, 6/3/08, danlilyjustin & lt;cdcomito & gt; wrote:

 

danlilyjustin & lt;cdcomito & gt;

Quinoa Stuffed Peppers

 

Tuesday, June 3, 2008, 9:42 PM

 

 

 

 

 

 

Someone recently asked about Quinoa recipes. Here's one I made

tonight that was tasty!

Enjoy, Christine in Iowa

 

Quinoa-Stuffed Peppers

 

TIME: Prep: 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; simmer, uncovered, for 15-20 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 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.