Quinoa Stuffed Red Peppers
Serves 4 | Prep Time 10 minutes | Cook Time 40 minutes
Ingredients
• 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 Eden Dried Apricots, soaked, 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
Directions
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: 407 calories, 9g fat (19% calories from fat), 14g protein, 69g carbohydrate, 12g fiber, 0mg cholesterol, 252mg sodium