Quinoa-Stuffed Peppers Recipe

Name: Quinoa-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
4
, 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 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350u00b0 for 20-25 minutes or until peppers are tender.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 can (14-1/2 ounces) vegetable broth, 1/4 cup water, 1 bay leaf, 1 cup quinoa, rinsed, and more.

Yes, Quinoa-Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa-Stuffed Peppers

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