Quinoa & Veggie Stuffed Sweet Peppers
Prep Time
Serves
Cooking Mode
1 cup eggplant, diced
1 cup zucchini, cut into small cubes
2 large sweet red peppers, halved and seeded
½ cup quinoa, rinsed and drained
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup sodium-reduced chicken broth
⅓ cup jarred tomato salsa
¼ cup frozen or canned (drained) corn kernels
1 tsp dried oregano
½ tsp chili powder
½ cup grated Cheddar cheese
salt to taste
1 cup eggplant, diced
1 cup zucchini, cut into small cubes
2 large sweet red peppers, halved and seeded
½ cup quinoa, rinsed and drained
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup sodium-reduced chicken broth
⅓ cup jarred tomato salsa
¼ cup frozen or canned (drained) corn kernels
1 tsp dried oregano
½ tsp chili powder
½ cup grated Cheddar cheese
salt to taste
Directions
1Preheat 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.
2Stir 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.
3Stuff 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.
Tips
1
When you cook quinoa, make extra and freeze it to use as time-saver in other quinoa dishes.
Disclaimer
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Personal Note
Personal Note
