Quinoa Stuffed Peppers

Quinoa Stuffed Peppers Recipe

By christy Published: April 2, 2012

• Yield: 8 halves (8 Servings)
• Prep: 15 mins
• Cook: 35 mins
• Ready In: 50 mins

This vegan dish is quick and easy to make. The filling is so yummy I think I might try it in a tortilla, too!

Ingredients

• 4 large bell peppers seeded and halved (I used two red and two yellow)
• cayenne pepper to taste
• 2 tbsp olive oil
• 1/2 medium onion finely chopped
• 2 carrots finely diced
• 2 celery ribs finely diced
• 1/2 cup shelled pumpkin seeds
• 2 cloves garlic minced
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/8 cup fresh oregano or 2 tbsp dried
• 1/8 cup fresh basil or 2 tbsp dried
• 2 cups quinoa cooked

Instructions

1. Preheat oven to 400 degrees F. Season your peppers with cayenne and place in a casserole dish. Bake for 15 minutes or until softened.
   
2. Meanwhile, in a saute pan over medium heat, add olive oil, carrots, celery, onion, pumpkin seeds, garlic, cumin, and chili powder. Cook for 3-4 minutes or until vegetables become soft and lightly browned. Add the quinoa, basil and oregano to the vegetables and continue to cook for 1 more minute as you mix the ingredients together. Salt to taste.
   
3. Fill each pepper with some of the stuffing. Pour 1/2 cup of water in the casserole dish and then cover with foil. Bake in the same 400 degree oven for an additional 20-25 minutes.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate