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
Directions
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.

4 comments:

  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 :-)

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  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,
    Sara

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  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!

    :)
    ButterYum

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  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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Thanks for commenting on my blog!