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Recipes - Stuffed Red Peppers

Recipe Name

Stuffed Red Peppers

Submitted by

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Recipe Description

Quantity	4	Quantity Unit	stuffed bell peppes	Servings
Prep Time (minutes)	25	Cook Time (minutes)	60	Ready In (minutes)	85

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



5 1/4	cups	quinoa raw
4 1/3	cans (10.5 oz)	Vegetable broth
31 1/2	leaves	Spinach
7 1/8	large whole (3" dia)	Tomatoes
3 1/4	large	zucchini
6 1/4	medium	Carrots, raw
1/2	large	Onions
10 1/2	clove	garlic minced
2 2/3	cups	cilantro, fresh, chopped
3 1/2	tablespoons	olive oil
2/3	cup, sections	lemon, juiced
33 3/4	small	Red bell pepper
1/3	teaspoon	salt
1/4	teaspoon	pepper, to taste

Steps

Sequence	Step

1	1. Preheat oven to 375 degrees F. Place quinoa and vegetable stock in a pot and bring stock to a boil. Turn down heat, cover with lid and let simmer for 20-25 minutes until stock is fully absorbed into quinoa. In a large bowl, add spinach, tomatoes, zucchini, carrot, onion, garlic, cilantro, olive oil, lemon juice and cooked quinoa. 2. Mix all ingredients together and taste before you add any salt or pepper. Depending on the sodium content in the vegetable broth you might not need any salt. With your hands, stuff peppers tightly with quinoa mixture. Once all the peppers are filled, you can top them with bread crumbs and drizzle a little olive oil on top, if desired. 3. Place the peppers in the oven for 30-45 minutes depending on the size of the pepper until it is soft and begins to look slightly wrinkled.

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