Quinoa-Stuffed Green Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 cup quinoa |
4 sweet green peppers |
1 teaspoon vegetable oil |
1 medium onion, chopped |
8 mushrooms, sliced |
1 cup frozen corn kernels or 1 cup canned corn kernel |
2 tablespoons minced fresh coriander (, substitute parsley if you wish) or 2 tablespoons minced fresh cilantro (, substitute parsley if you wish) |
1 tablespoon soy sauce |
2 teaspoons sesame oil |
2 teaspoons chopped fresh garlic |
1 pinch red pepper flakes |
1/2 cup fresh whole wheat bread crumbs |
Directions:
1. Rinse quinoa under cold water; drain well.
2. In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
3. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
4. Cut 1/2-inch off top of green peppers and remove seeds.
5. In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
6. Remove from water and drain well, upside down.
7. In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
8. Stuff this mixture into peppers.
9. Sprinkle with bread crumbs and remaining coriander.
10. Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.
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