QUINOA-STUFFED GREEN BELL PEPPERS

Quinoa-Stuffed Green Bell Peppers image

Provided by Lennie

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup quinoa
4 sweet green peppers
1 teaspoon vegetable oil
1 medium onion, chopped
8 mushrooms, sliced
1 cup frozen corn kernels or 1 cup canned corn kernel
2 tablespoons minced fresh coriander (, substitute parsley if you wish) or 2 tablespoons minced fresh cilantro (, substitute parsley if you wish)
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chopped fresh garlic
1 pinch red pepper flakes
1/2 cup fresh whole wheat bread crumbs

Steps:

Rinse quinoa under cold water; drain well.
In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
Cut 1/2-inch off top of green peppers and remove seeds.
In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
Remove from water and drain well, upside down.
In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
Stuff this mixture into peppers.
Sprinkle with bread crumbs and remaining coriander.
Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.