February 08, 2012

Quinoa-Stuffed Red Peppers (Eden brand)

Quinoa Stuffed Red Peppers

Serves 4 | Prep Time 0:10 | Cook Time 0:40


4 medium red bell peppers, sliced in half lengthwise and seeded
4 cups water, for blanching peppers
1 cup any Eden Organic Quinoa, washed and drained
1 1/4 cups water, for boiling quinoa
1 pinch Eden Sea Salt
1 Tablespoon Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup red onion, minced
1/4 cup organic golden seedless raisins
or coarsely chopped Turkish apricots
1/4 cup unsulphured apricots, coarsely chopped
15 ounces Eden Organic Garbanzo Beans, drained
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoons Eden Shoyu Soy Sauce, optional
1/4 cup organic parmesan cheese, grated, optional
2 Tablespoons fresh chives, finely chopped for garnish
or green onions


Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl. Bring 4 cups water to a boil. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside. Preheat the oven to 350°. Heat oil in a skillet. Sauté the garlic and onions for 1 minute. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix thoroughly. Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes. Remove and garnish with chives.

Nutritional Info
Per serving: 405 Calories, 10g Fat (20% calories from fat), 17g Protein, 68g Carbohydrate, 19g Fiber, 0mg Cholesterol, 235mg Sodium

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