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Receta Quinoa & Veggie Stuffed Sweet Peppers
by Enda Love

Quinoa & Veggie Stuffed Sweet Peppers
Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Canada Canadian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • • 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

Direcciones

  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. 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. 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.