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Discussion Starter · #1 ·
I made this again this weekend and don't believe I've shared it here yet. Sometimes I do stuffed peppers, it also works well with the peppers diced to make it easier for us picky eaters to finish the peppers. This is hands down my best casserole. The ingredients list is a little intimidating, but it's so worth the effort.<br><br><img alt="" src="http://farm3.static.flickr.com/2417/2139265841_8b64204f3b.jpg" style="border:0px solid;"><br><br>
14 ounces broth<br>
1/4 cup water<br>
1 bay leaf<br>
1 cup quinoa<br>
6 bell peppers<br>
4 medium carrots, finely chopped<br>
2 medium onions, finely chopped<br>
1 tablespoon canola oil<br>
1 tablespoon sunflower seed<br>
2 teaspoons parsley<br>
1/2 teaspoon each salt, basil, oregano, paprika<br>
1/8 teaspoon each marjoram, thyme<br>
1 dash cayenne pepper<br>
1 cup spaghetti sauce<br>
1/4 cup parmesan cheese (optional)<br><br>
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.<br><br>
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.<br><br>
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
 
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These look really, really good! Now I want quinoa stuffed peppers! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Those look good, I wonder if they'd be just as good in portabello mushrooms, too? I love stuffed portabellos, but I've never had stuffed peppers. Also, I've never had quinoa, does it taste a lot like rice?
 

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Discussion Starter · #4 ·
It's used and cooked like rice, but it does have a bit of a nutty taste to it instead. It's also healthier being high protein. I'd bet it would be good with portabellos too. I've even just made the quinoa mix sans peppers when they were out of season, it stands well on it's own.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>disney.jessica</strong> <a href="/forum/post/2985704"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Those look good, I wonder if they'd be just as good in portabello mushrooms, too? I love stuffed portabellos, but I've never had stuffed peppers. Also, I've never had quinoa, does it taste a lot like rice?</div>
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I don't it think it tastes like rice. It's kind of hard to explain what it tastes like...not really taste in the way we think of flavor, but more like texture. Sometimes I think of it as similar to cous cous but cous cous is more like a pasta...quinoa is more grainy. I don't know...like I said, it's hard to explain! lol <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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