Stuffed Peppers

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat the oven to 375º F. Rinse quinoa thoroughly in water using a fine strainer, then drain. Place water, salt, mint leaves and quinoa in a small saucepot. Cover and bring to a boil, reduce heat and simmer for 5 minutes. Turn heat off and let quinoa sit 20 minutes. Let cool in a mixing bowl.

In a skillet over medium heat, sauté onion, garlic, dried herbs and spices in olive oil for about 5 minutes. Add zucchini and garbanzo beans; sauté for 10 minutes. Add salt, pepper and red pepper flakes, then stir mixture into cooked quinoa.

Cut off tops of the peppers and save. Remove seeds with a spoon and fill peppers with the stuffing. Replace caps and place in a greased baking dish. Brush outside of the peppers with oil and bake until lightly browned, about 30 minutes.

Serve hot with a mixed green salad.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: PCC Natural Markets September 2008

Learn more about our recipes. View guidelines »

More about: bell peppers, garbanzo beans, mint, quinoa, whole grains, zucchini

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