“These peppers stuffed with quinoa taste yummy,” Anna Engle proclaims from Streetsboro, Ohio. “My family and I enjoy them regularly, and I always look forward to leftovers.”
INGREDIENTS
* 1 can (14-1/2 ounces) vegetable broth * 1/4 cup water * 1 bay leaf * 1 cup quinoa, rinsed and drained * 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 6 CATEGORY Lower Fat METHOD Baked PREP 35 min. COOK 20 min. TOTAL 55 min.
DIRECTIONS
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 kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels. 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 nonstick cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.
NUTRITIONAL INFO
Nutritional Analysis: 2 stuffed pepper halves equals 221 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 520 mg sodium, 38 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
