QUINOA STUFFED PEPPERS
Steps:
- Preheat the oven to 400 degrees. Lightly oil a baking pan. Place the quinoa in the finemesh siece and rinse well under running water. In covered pot, bring the quinoa and 2 c. of water to a boil. Lower heat and simmer for about 15 minutes, until the quinoa is soft and the water is absorbed. While quinoa cooks, cut the bell peppers in half lengthwise and, leavingthe stems on , seed them. Brush the bell pepper shells with about 2 tbs. olive oil, ubsude abd out. Place them cut side down on the prepared baking pan and roast for 15 to 20 min, until softened and slightly browned, but not collapsed. When the bell pepppers are roasted, reduce the oven temperature to 350 degrees. Meanwhile, in a skillet, warm the remaining tbs. of oil and saute the onions and garlic on medium heat for about 5 min, until the onions have softened. Stir in the cumin, corianders, red pepper flakes, salt, carrots, zucchini, and corn. Cover the pan and cook for about 10 min, until the vegetable are very tender. Combine the sauteed vegetable and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper half with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted. Moosewood Retaurant NEW CLASSICS, Copyright by Moosewood, Inc.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #vegetables #easy #dietary #low-sodium #low-cholesterol #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #peppers #3-steps-or-less
You'll also love
Lisakhanya Dodo
[email protected]These peppers were a bit too dry for me. I think I would have liked them better if I had added more liquid.
angel girl
[email protected]These peppers were a bit too crunchy for me. I think I would have liked them better if I had cooked them for more time.
Shakil Moriom
[email protected]These peppers were a bit too mushy for me. I think I would have liked them better if I had cooked them for less time.
Md Raiyan
[email protected]These peppers were a bit too bitter for me. I think I would have liked them better if I had used less arugula.
Imran Rajpoot
[email protected]These peppers were a bit too sour for me. I think I would have liked them better if I had used less lemon juice.
Olivia Moore
[email protected]These peppers were a bit too sweet for me. I think I would have liked them better if I had used less sugar.
Muwanguzi Andrew
[email protected]These peppers were a bit too salty for me. I think I would have liked them better if I had used less salt.
Alikhankhan Khan
[email protected]These peppers were a bit too oily for me. I think I would have liked them better if I had used less olive oil.
B.M Rasel
[email protected]These peppers were a bit too spicy for me. I think I would have liked them better if I had used less chili powder.
Princess Thelma
[email protected]These peppers were a bit bland for my taste. I think I would have liked them better if I had added some more spices to the filling.
Bin Yamin
[email protected]I'm not a huge fan of quinoa, but I really enjoyed these peppers. The filling was flavorful and the peppers were cooked perfectly.
Ali Chudri
[email protected]These peppers were so good! I loved the combination of the quinoa and the vegetables. The peppers were also cooked perfectly.
Philerene Duffy
[email protected]I made these quinoa stuffed peppers last night and they were delicious! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.
Nikipuk official
[email protected]These quinoa stuffed peppers were a hit with my family! They're a great way to use up leftover quinoa, and they're a healthy and delicious meal. I especially loved the combination of the quinoa, black beans, and corn. The peppers were also perfectly