Sweet peppers stuffed with quinoa and vegetables
Prep Time
Price Per Serving
Cooking Mode
2 large sweet red peppers
125 mL (½ cup) cup quinoa
15 mL (1 tablespoon) tbsp Compliments olive oil
1 onion finely chopped
1 clove garlic
250 mL (1 cup) cup sodium-reduced chicken broth
250 mL (1 cup) cup cubed zucchini
250 mL (1 cup) cup cubed eggplant
60 mL (¼ cup) cup drained Compliments corn kernels
150 mL (⅔ cup) cup salsa
5 mL (1 teaspoon) tsp dried oregano
125 mL (½ cup) cup grated Cheddar cheese
to taste salt
2 large sweet red peppers
125 mL (½ cup) cup quinoa
15 mL (1 tablespoon) tbsp Compliments olive oil
1 onion finely chopped
1 clove garlic
250 mL (1 cup) cup sodium-reduced chicken broth
250 mL (1 cup) cup cubed zucchini
250 mL (1 cup) cup cubed eggplant
60 mL (¼ cup) cup drained Compliments corn kernels
150 mL (⅔ cup) cup salsa
5 mL (1 teaspoon) tsp dried oregano
125 mL (½ cup) cup grated Cheddar cheese
to taste salt
Directions
1Preheat oven to 180°C (350°F).
2In a large saucepan of boiling water, blanch sweet peppers for 3 minutes, or until tender-crisp. Drain and set aside.
3Rinse quinoa in cold water and drain. (Rinsing quinoa removes the bitter coating from the seed.) Heat oil in a saucepan over medium-high heat. Add onion and garlic, and sauté for 2 to 3 minutes, or until onions are translucent.
4Add quinoa and stir to coat well. Pour in chicken broth and bring to a boil. Reduce heat to low; cover and cook for 15 minutes, or until liquid is completely absorbed and the grain is tender.
5Add zucchini, eggplant and corn. Continue cooking for 5 minutes, stirring gently. Add salsa, oregano and chili powder, and salt to taste. Stir well.
6Stuff each pepper half with quinoa mixture and place in a lightly oiled ovenproof dish. Sprinkle cheese on top and bake in the oven for 25 minutes, or until heated through.
7Grill for 3 minutes to brown cheese. Serve as a side dish for grilled fish.
8Aide-gourmet tip:
9Try a variety of grains! Replace quinoa by brown rice or bulgur.
10When you prepare quinoa to serve with a main dish, make extra and freeze. You'll be a step ahead the next time you make stuffed peppers!
Tips
1
Try a variety of grains! Replace quinoa by brown rice or bulgur.
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Personal Note
Personal Note