Quinoa Stuffed Peppers

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QUINOA STUFFED PEPPERS

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Recipe serves 6. 

INGREDIENTS

• 14-1/2 ounces of vegetable broth
• 1/4 cup water 
•  1 cup quinoa, soaked for at least 15 minutes and rinsed
•  6 red, yellow or orange peppers
•  4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1 tbsp coconut oil
•  2 tablespoons sunflower kernels
•  2 teaspoons dried parsley flakes
• 1/2 tsp salt
•  1/2 tsp dried basil
•  1/2 tsp dried oregano
•  1/2 tsp paprika
•  1/8 tsp dried thyme
•  Dash cayenne pepper

INSTRUCTIONS

1. In a small saucepan, bring the broth and water to a boil.  Add quinoa.  Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. 
   
2. Cut off top of peppers and discard seeds. In a large pot, cook peppers in boiling water for 3-5 minutes or until crisp-tender.  Drain and rinse in cold water; let drain on a paper towel.
3. In a large pan, saute carrots and onions in coconut oil until tender.  Add the quinoa, sunflower kernels and seasoning; cook and stir for 2 minutes or until heated through.  Spoon into pepper halves.  Place in a baking pan coated with coconut oil.  Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. 

NOTES

Share your quinoa pepper photos on Instagram by tagging @stephhendel #TFFKitchen.

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