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Quinoa-Stuffed Peppers

Quinoa-Stuffed Peppers
Recipe Tip
C the Peppers
Bell peppers, regardless of their color, provide vitamin C, also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.
Source
The Sugar Solution Cookbook (2006) p. 322

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Based on 4 ratings

Move over meat! Stuffing with quinoa helps you sneak in a whole grain. From Prevention Healthy Cooking.
Prep Time:25 min
Start to Finish:2 hr 10 min
makes:4 servings
1/3cup slivered almonds
1 1/2cups water
1/4teaspoon salt
3/4cup uncooked quinoa
4large red, green or yellow bell peppers
1teaspoon olive oil
1medium onion, chopped
2large cloves garlic, finely chopped
1package (10 oz) fresh spinach, tough stems removed, torn into large pieces
1/2cup crumbled feta cheese
1/4cup dried currants or raisins
1can (14.5 oz) Muir Glen® organic diced tomatoes
2tablespoons tomato paste
1/4teaspoon dried Italian seasoning
1.Heat oven to 375°F.
2.In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate and let cool.
3.In 2-quart saucepan, heat water and salt to boiling. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. Stir quinoa into boiling water. Reduce heat; cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Uncover and set aside.
4.Fill 5-quart saucepan or Dutch oven half full with water; heat to boiling. Cut off and reserve tops of peppers. Remove seeds and ribs. Add peppers and tops to boiling water; cook 5 minutes. Drain.
5.In same saucepan, heat oil over medium heat. Add onion; cook and stir 6 minutes or until onions are golden brown. Stir in garlic. Remove 2 tablespoons of onion mixture; set aside.
6.Add spinach to saucepan; cook and stir 2 to 3 minutes or until wilted and any water evaporates. Remove saucepan from heat. Stir feta, currants, almonds and quinoa into spinach mixture. Arrange peppers in shallow baking dish. Spoon stuffing into peppers, mounding to fill; replace tops. Add 1/2 inch of water to the baking dish. Cover loosely with foil. Bake 40 to 45 minutes or until peppers are tender.
7.Meanwhile, in 2-quart saucepan, stir together tomatoes (with juice), tomato paste, Italian seasoning and the reserved 2 tablespoons onion mixture. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until thickened. Spoon sauce onto plates; top with peppers.
Nutritional Information
1 Serving: Calories 370 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 640mg; Total Carbohydrate 52g (Dietary Fiber 10g, Sugars 21g); Protein 14g Percent Daily Value*: Vitamin A 240%; Vitamin C 200%; Calcium 25%; Iron 45% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 1 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 3 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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