“Haven’t tried this myself; posted in response to a quinoa discussion.”
4sweet green peppers
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)
2teaspoonschopped fresh garlic
1pinchred pepper flakes
1/2 cupfresh whole wheat bread crumbs
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.
“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.”