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  • Quinoa & Veggie Stuffed Sweet Peppers

    1 vote
    Quinoa & Veggie Stuffed Sweet Peppers
    Prep: 15 min Cook: 45 min Servings: 4
    by Enda Love
    75 recipes
    >

    Ingredients

    • • 2 large sweet red peppers, halved and seeded
    • • 1/2 cup (125 mL) quinoa, rinsed and drained
    • • 1 tbsp (15 mL) olive oil
    • • 1 onion, finely chopped
    • • 1 clove garlic, finely chopped
    • • 1 cup (250 mL) sodium-reduced chicken broth
    • • 1 cup (250 mL) eggplant, diced
    • • 1 cup (250 mL) zucchini, cut into small cubes
    • • 1/3 cup (75 mL) jarred tomato salsa
    • • 1/4 cup (60 mL) frozen or canned (drained) corn kernels
    • • 1 tsp (5 mL) dried oregano
    • • 1/2 tsp (2 mL) chili powder
    • • 1/2 cup (125 mL) grated Cheddar cheese
    • • Salt to taste

    Directions

    1. 1. Preheat 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.
    2. 2. Stir 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.
    3. 3. Stuff 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.

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