Ingredients
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1
-
1/4
-
1
-
1
-
2
-
2
-
2
-
4
-
2
-
1
-
-
-
-
-
Directions
Quinoa Stuffed Bell Peppers, This is a versatile dish that can be prepared as stuffed peppers, as stated below. I’m the sort that doesn’t finish much of the pepper shell, so to make it easier to eat, I like to dice the peppers and prepare this as a casserole., We do not like soft or mushy vegetables, so we didn’t bother boiling these; we just cooked them to the extent that their time in the oven cooked them. They were perfectly done this way.
Sorry, we found them very bland. We hate spaghetti sauce, so we left off that optional ingredient. I had to cover them in freshly grated parmesan to give them flavor and that pretty much killed the low-cal aspect of the recipe. Unfortunately, I don’t think we’ll be making these again., Yum. Made with pine nuts as other suggested. Topped with a 4-cheese Italian cheese blend and it was delicious. I might add in veggie ground round next time. I agree it is versatile – you could add loads of veggies in. I don’t like carrots but didn’t notice them in this good way to get ME to eat my carrots!. My 18 month old daughter even enjoyed the filling, and my husband says this recipe’s a keeper. Thanks!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
