Thursday, April 1, 2010

Foodie Friday - Quinoa Stuffed Peppers

Stuffed Peppers are such a beautiful dish. I love the vibrant red and yellow of these peppers. Traditionally stuffed peppers use meat and rice. I am trying to make more meatless dishes. Did you know a cup of quinoa has 9 grams of protein?

A few weeks ago, I purchased a rice cooker. I don't know about you but I can never cook rice quite right. It's either raw or overdone. I love this rice cooker. The rice comes out perfectly every time. Although quinoa is easy to cook on the stovetop, I decided to give it a try in the rice cooker. The quinoa came out perfectly.

I liked these stuffed peppers but thought they needed a little something. Maybe some cheese? Cheese makes everything taste better.

Quinoa Stuffed Peppers
Recipe from Taste of Home
1 can (14-1/2 ounces) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa, rinsed
2 each medium sweet red, yellow and orange peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 tablespoon canola oil
2 tablespoons sunflower kernels
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
Dash cayenne pepper
In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.
In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.

I am linking this Foodie Friday over at Designs by Gollum.


  1. The weather is GREAT! I've missed it!

    Thanks for stopping by my blog! I've never tried quinoa before but have been wanting to for some time. I've been a little gun-shy because I'm not quite sure how I want to prepare it. These peppers look great though! And, I agree. Most things are better with just a bit of cheese :-)

  2. Thanks for strolling by...I enjoy meeting new friends. Stuffed peppers are one of m favorite dishes. I use a little Italian sausage and cheese to punch up the flavor.
    I'm a big fan of spices and like that that your recipe has a nice variety of spice.

    I hope you come by for a visit again your company would be nice.

    Sweet wishes,

  3. What a wonderful variation on the usual stuffed pepper. I adore quinoa - love, love, love the stuff!

    Good to know the rice cooker will make the quinoa too. I don't have one yet, but I'm always on the lookout for more kitchen equipment to purchase!


  4. I am attempting to use quinoa more often so that it becomes second nature to me. This looks so tasty, I must try it.


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