Harvest Stuffed Peppers

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Harvest Stuffed Peppers

 

Our savory sweet yellow, red or orange stuffed sweet

peppers are filled with a delicious mix of

high-protein quinoa, high-fiber chickpeas, onion,

zucchini and curry.

 

 

 

 

1/2 cup quinoa*

1 can (14-oz.) vegetable broth

6 teaspoons olive oil, divided

1/2 teaspoon curry powder

1 medium sweet onion, such as Spanish, Vidalia or

Walla Walla, chopped (1/2 cup)

1 large zucchini (8 oz.), cut into 1/2-inch dice

1 can (15 oz.) chickpeas (garbanzo beans), rinsed

and drained

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 large yellow, red or orange sweet peppers

Tossed green salad, (optional)

 

 

 

1. Heat oven to 350 degree F. Rinse quinoa in a fine

strainer thoroughly under cold running water. Pat dry

with paper towels.

2. Microwave broth in a 1-quart glass measure on 100

percent power (High) 3 minutes.

3. Heat 2 teaspoons of the oil in a 2-quart saucepan

over medium-high heat. Stir in quinoa and curry; cook

1 minute. Slowly add hot broth and bring to boil.

Reduce heat to low; cover and cook 20 to 25 minutes or

until liquid is absorbed (mixture will be moist).

4. Meanwhile, heat 2 teaspoons of the oil in large

nonstick skillet over medium heat. Add onion and

zucchini and cook until tender, about 5 minutes.

Gently stir zucchini mixture, chickpeas, salt and

black pepper into quinoa until just combined.

5. Cut 1 inch off top of each sweet pepper; reserve

tops. Remove ribs inside peppers with a small knife.

Lightly brush outside of peppers with remaining 2

teaspoons oil. Divide and spoon filling into peppers;

replace tops.

6. Arrange peppers upright in a 9-inch square baking

dish. Add enough water to the baking dish to come 1/2

inch up the sides (about 2-1/2 cups). Bake peppers

until very tender, 60 to 65 minutes. Let peppers stand

in pan 10 minutes, then remove with a slotted spoon to

4 serving plates. Serve with tossed green salad, if

desired. Makes 4 servings.

*Note: Quinoa is available in the grains/rice section

of the supermarket.

 

 

Nutritional facts per serving

calories: 265 , total fat: 10.5g , saturated fat: 1.5g

, cholesterol: 0mg , sodium: 717mg , carbohydrate: 36g

, fiber: 8g , protein: 9g

 

 

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