 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
âThese peppers stuffed with quinoa taste yummy,â Anna Engle proclaims from Streetsboro, Ohio. âMy family and I enjoy them regularly, and I always look forward to leftovers.â 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:
1. 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.
2. 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.
3. 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.
|
|