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