Prep Time: 20 mins
Total Time: 1 hrs 5 mins
Servings: 4
About This Recipe
“Haven’t tried this myself; posted in response to a quinoa discussion.”
Ingredients
1/2 cupquinoa
4sweet green peppers
1teaspoonvegetable oil
1mediumonion, chopped
8mushrooms, sliced
1cup frozen corn kernels or 1cupcanned corn kernel
2tablespoonsminced fresh coriander (, substitute parsley if you wish) or 2tablespoonsminced fresh cilantro( , substitute parsley if you wish)
1tablespoonsoy sauce
2teaspoonssesame oil
2teaspoonschopped fresh garlic
1pinchred pepper flakes
1/2 cupfresh whole wheat bread crumbs
Directions
Rinse quinoa under cold water; drain well.
In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
Cut 1/2-inch off top of green peppers and remove seeds.
In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
Remove from water and drain well, upside down.
In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
Stuff this mixture into peppers.
Sprinkle with bread crumbs and remaining coriander.
Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.
Reviews
“Excellent! I have two daughters home for the summer that follow the vegan way of eating. I found this recipe was a great way to make one meal for the entire family. The filling has an excellent flavour. It would be nice on its own.I did not have mushrooms so I substituted celery. I substituted parsley for corriander.”
“*Made for My 3 Chefs*Delicious! This is a great way to use quinoa in a recipe. This is easy to make and has lots of flavor. I think this would also be good with other sauteed vegetables (summer squash, etc). I coarsely chopped the mushrooms and added some salt and pepper to the filling. Other than that, I made this as written and my family loved it. Thank you for sharing this delicious recipe.”