Description
This is a versatile dish that can be prepared as stuffed peppers, as stated below. I'm the sort that doesn't finish much of the pepper shell, so to make it easier to eat, i like to dice the peppers and prepare this as a casserole.
Ingredients
- Vegetable Broth
- Water
- Bay Leaf
- Quinoa
- Red Peppers
- Yellow Peppers
- Orange Peppers
- Carrots
- Onions
- Canola Oil
- Sunflower Seeds
- Parsley
- Salt
- Basil
- Oregano
- Paprika
- Marjoram
- Thyme
- Cayenne Pepper
- Spaghetti Sauce
- Parmesan Cheese
Instructions
- 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 pot, cook peppers in boiling water
- We like them nice and soft, so we did 20 minutes
- Try 3-5 minutes if you prefer them crisp-tender
- Drain and rinse in cold water
- In a large skillet, saute the carrots and onions in oil until tender
- Add the quinoa, sunflower kernels and seasoning
- Cook until heated through
- Spoon mixture into pepper halves
- Top with spaghetti sauce and / or parmesan cheese, if desired
- Place in a 15 inch x 10 inch baking pan coated with nonstick cooking spray
- Cover and bake at 350 for 20-25 minutes