Quinoa-Stuffed Green Peppers

Beth M.

By
@BakinTime

I found something new that my husband actually enjoys eating on 9/13/11, a memorable date in history: Quinoa(pronounced keen'wah) the organic "whole grain". Quinoa is simple to cook, takes only ten minutes and five minutes resting time. According to the package's "nutrition facts" it contains 5 grams of Protein; 200 mg.Potassium; "0" Cholesterol; "0" Sodium; and it is Gluten Free.


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Comments:

Serves:

2-4

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 c
quinoa, rinsed before adding to boiling water
1 1/4 c
boiling water
1 large
green bell pepper, partially steamed, and cut in half
1/2 medium
vidalia onion chopped, for sauteing
1 small
summer squash, sliced and quartered, for sauteing
1 small
zucchini, sliced and quartered, for sauteing
2 medium
plum tomatoes, seeded and chopped
2 Tbsp
olive oil
1 small
can tomato sauce
1 or 2 pinch
ground/grated dried garlic to taste
salt and fresh ground black pepper to taste
1/2 c
grated italian cheese combination for topping

Directions Step-By-Step

1
Boiling Quinoa for ten minutes,covered, remove and rest for five minutes, fluff with a fork.
2
Steam the Bell pepper after removing center/top and seeds, just for about four or five minutes, while you are stirring and sauteing the other vegetables.
3
Saute all vegetables in olive oil, five or ten minutes, add seasonings.
4
Place two halves of Bell pepper in oiled casserole,or a small rectangular shallow dish. Stuff pepper halves with Quinoa. Top with sauteed vegetables, and pour tomato sauce over all. Add grated cheese on top of peppers.
5
Place in preheated 325 degree oven for 25 minutes, or until golden on top.
NOTE: Serve with parmesan cheese if desired, and crusty bread for a filling meal. We ate it, and I forgot to take a picture first!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #side dish, #main, #course