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4.5

Quinoa Stuffed Peppers

What you need: 

1 can (14.5 oz) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 each medium sweet red, yellow and orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 Tablespoon canola oil
1 Tablespoon sunflower kernels
2 teaspoons dried parsley flakes
1/2 teaspoon each salt, basil, oregano, paprika
1/8 teaspoon each marjoram, thyme
dash cayenne pepper
spaghetti sauce (optional)

What you do: 

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 pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Very, very good. We mixed about a cup of spaghetti sauce into the mixture. Also good with shredded cheddar thrown into the mixture. :)

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I thought that this was pretty good.  I gave it a four star because I didn't love it, but I liked it.  I just dont think I am a huge quinoa fan.  I will probably make this again in the futur though, maybe substite some rice in there for the quinoa.  The spices were right on though.  I thought that maybe it needed some garlic, but really, it doesn't.  Thanks for the recipe.

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I adjusted this a bit to fit what I had in my kitchen but I LOOOOOOVED it!  Totally delicious :D  So much flavour!  I cooked the Quinoa in just the broth (no water), put some diced tomatoes in it instead of putting pasta sauce on top of it, and chopped up and stuck in some of my leftover veg-meatloaf.  I've had the Quinoa sitting in my pantry for AGES and this is the first recipe I've made with it.  Definitely got me hooked :)
I had a little extra of the stuffing too, I mixed it up with the tomato juice from the canned tomatoes and poured it around the peppers before I cooked them and then just ate it on the side :)  Delicious.

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L2A... you could try adding some brown rice or orzo pasta to the quinoa and veggie mix...sort of making a pilaf type of thing. thats what i do b/c straight up quinoa is odd to me, texture-wise, to eat.

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These look good. I love quinoa but my husband does not. Is it disguised enough or it is too obviously quinoa? I want to use it for the protein...but don't want to eat it all myself.

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Anonymous

These were yummy! We used 4 green peppers and only had about 1/3 cup of the filling left, so if you have large peppers, you should make more filling or use less peppers. I also added some crimini mushrooms and used about 1/4 cup of pepitas in place of the sunflower kernels. I also mixed in about 1/2 can of tomato sauce (rather than spaghetti sauce because of the lower sodium) with the filling and then topped the stuffed peppers with the remaining sauce in the can. Oh, and I think the broth makes this plenty salty, so I didn't add any additional salt.

Thanks for the recipe! We'll be making these again!

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