The Family Garden

Receive our updates!

<< Back

quinoa stuffed peppers

from taste of home recommended by Ann Horgas (csa member)

6 Servings Prep: 35 min. Bake: 20 min.


1 can (14-1/2 ounces) vegetable broth

1/4 cup water

1 bay leaf

1 cup quinoa, rinsed


4 medium carrots, finely chopped

2 medium onions, finely chopped

1 tablespoon canola oil

2 tablespoons sunflower kernels

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/8 teaspoon dried marjoram

1/8 teaspoon dried thyme

Dash cayenne pepper

each medium sweet red, yellow and orange peppers


• In a small saucepan, bring the broth, water and bay leaf to a boil.

Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or

until liquid is absorbed. Discard bay leaf.

• Cut peppers in half lengthwise and discard seeds. In a large kettle,

cook peppers in boiling water for 3-5 minutes or until crisp-tender.

Drain and rinse in cold water; invert onto paper towels.

• In a large nonstick skillet, saute the carrots and onions in oil

Search recipes



Link to Food Just Certified Webpage