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Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers

Serves 4 | Prep Time 10 minutes | Cook Time 40 minutes


4 medium red bell peppers, sliced in half lengthwise and seeded

4 cups water, for blanching peppers

1 cup any Eden Quinoa, washed and drained

1 1/4 cups water, for boiling quinoa

1 pinch Eden Sea Salt

1 Tbsp Eden Extra Virgin Olive Oil

3 cloves garlic, minced

1 cup red onion, minced

1/4 cup organic golden seedless raisins
or coarsely chopped Turkish apricots

1/4 cup unsulphured apricots, coarsely chopped

15 ounces Eden Garbanzo Beans, drained

1/2 tsp Eden Cinnamon

1 tsp Eden Cumin

1 tsp Eden Shoyu Soy Sauce, optional

1/4 cup organic parmesan cheese, grated, optional

2 Tbsp fresh chives, finely chopped for garnish
or green onions


Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl. Bring 4 cups water to a boil. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside. Preheat the oven to 350°. Heat oil in a skillet. Sauté the garlic and onions for 1 minute. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix thoroughly. Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes. Remove and garnish with chives.

Nutritional Information

Per serving: 405 calories, 10g fat (20% calories from fat), 17g protein, 68g carbohydrate, 19g fiber, 0mg cholesterol, 235mg sodium