Quinoa & Veggie Stuffed Sweet Peppers
From infoforyourlife 7 years agoIngredients
- • 2 large sweet red peppers, halved and seeded shopping list
- • 1/2 cup (125 mL) quinoa, rinsed and drained shopping list
- • 1 tbsp (15 mL) olive oil shopping list
- • 1 onion, finely chopped shopping list
- • 1 clove garlic, finely chopped shopping list
- • 1 cup (250 mL) sodium-reduced chicken broth shopping list
- • 1 cup (250 mL) eggplant, diced shopping list
- • 1 cup (250 mL) zucchini, cut into small cubes shopping list
- • 1/3 cup (75 mL) jarred tomato salsa shopping list
- • 1/4 cup (60 mL) frozen or canned (drained) corn kernels shopping list
- • 1 tsp (5 mL) dried oregano shopping list
- • 1/2 tsp (2 mL) chili powder shopping list
- • 1/2 cup (125 mL) grated cheddar cheese shopping list
- • Salt to taste shopping list
How to make it
- 1. Preheat oven to 350 °F (180 °C). Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.
- 2. Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more min. until mixture is moist but not runny; season with salt to taste.
- 3. Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.
People Who Like This Dish 2
- roger76 Nowhere, Us
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- infoforyourlife Toronto, Canada
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