Quinoa Stuffed Red Peppers

Serves: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes
Quinoa Stuffed Red Peppers



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, 9 g fat (19% calories from fat), 14 g protein, 69 g carbohydrate, 12 g fiber, 0 mg cholesterol, 252 mg sodium

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