Ingredients for Quinoa Stuffed Green Bell Peppers
- 1 cup quinoa
- Sweet Green Peppers
- Vegetable Oil
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- Frozen Corn Kernels
- Fresh Coriander
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Fresh Garlic
- Red Pepper Flakes
- Fresh Whole Wheat Bread Crumbs
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How to Make Quinoa Stuffed Green Bell Peppers
- Rinse 1 cup of quinoa under cold water and drain well.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy and translucent.
- While the quinoa cooks, prepare the peppers: Cut off the tops of 2 large green bell peppers (about 1/2-inch from the stem). Remove the seeds and membranes.
- Bring a large pot of salted water to a boil. Carefully add the peppers and blanch for 5 minutes until slightly tender-crisp. Remove and drain upside down.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
- Add 1 cup sliced mushrooms to the skillet and cook for another 5 minutes, until softened.
- Stir in the cooked quinoa, 1/2 cup frozen corn, 1 tablespoon chopped fresh coriander (cilantro), 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 cloves minced garlic, and a pinch of red pepper flakes.
- Season the quinoa mixture with salt and pepper to taste.
- Stuff the cooked bell peppers generously with the quinoa mixture.
- Sprinkle the stuffed peppers with 1/4 cup bread crumbs and the remaining 1 tablespoon of chopped fresh coriander.
- Place the stuffed peppers in a greased 8-inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and the peppers are tender.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
19g
Fat
4g
Carbs
14g
