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Recipes - Stuffed Red Peppers Recipe

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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Ingredients
Amt.	Measure	Ingredient



1	cup	quinoa raw
1	cup	Vegetable broth
2	cups	Spinach
2	medium whole (2-3/5" dia)	Tomatoes
1	medium	zucchini
1	carrot (7-1/2")	Carrots, raw
1	slice, medium (1/8" thick)	Onions
2	cloves	garlic minced
1/2	cups	cilantro, fresh, chopped
2	teaspoons	olive oil
1/8	cup, sections	lemon, juiced
4	medium (approx 2-3/4" long, 2-1/2" dia)	Red bell pepper
1	dash	salt
1	dash	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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