Quinoa-Stuffed Peppers

Now that you have learned all about quinoa, try out this easy and delicious recipe that uses quinoa.  Quinoa adds such a great texture and flavor to these peppers.  This dish will leave you feeling feel and is super healthy for you! And did you know that bell peppers, regardless of their color, provide vitamin C, also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

Quinoa-Stuffed Peppers

Prep time: 25 minutes
Total time: 2 hours 10 minutes
Servings: 4

1/3 cup slivered almonds

1 1/2 cups water

1/4 teaspoon salt

3/4 cup uncooked quinoa

4 large red, green or yellow bell peppers

1 teaspoon olive oil

1 medium onion, chopped

2 large cloves garlic, finely chopped

1 package (10 oz) fresh spinach, tough stems removed, torn into large pieces

1/2 cup crumbled feta cheese

1/4 cup dried currants or raisins

1 can (14.5 oz) diced tomatoes

2 tablespoons tomato paste

1/4 teaspoon dried Italian seasoning 

 

Heat oven to 375.

 

In a small skillet, toast almonds over medium heat for 3 to 4 minutes.  Put on a plate and allow to cool.

 

In a 2-quart sauce pan heat water and salt to boiling.  Place quinoa in a fine mesh strainer and rinse under cold water for 2 minutes.  Stir quinoa into boiling water.  Reduce heat; cover and simmer for 20 minutes or until water is absorbed and quinoa tender.  Uncover and set aside.  

 

Fill 5-quart Dutch oven half full with water; heat to boiling.  Cut off and reserve tops of peppers.  Remove seeds and ribs.  Add peppers and tops to boiling water, cook 5 minutes.  Drain.

 

In same saucepan, heat oil over medium heat.  Add onion; cook and stir 6 minutes or until onions are browned.  Stir in garlic.  Remove 2 tablespoons of onion mixture; set aside.

 

Add spinach to saucepan, cook and stir 2 to 3 minutes until it is wilted and any water evaporates.  Remove saucepan from heat.  Stir feta, almonds, currants and quinoa into spinach mixture.  Arrange peppers in shallow baking dish.  Spoon stuffing peppers, mounding to fill; replace tops.  Cover loosely with foil.  Bake 40 to 45 minutes or until peppers are tender.  

 

Meanwhile, in 2-quart saucepan, stir together tomatoes with juice, tomato paste, Italian season and the reserved 2 tablespoons onion mixture.  Heat to boiling.  Reduce heat; cover and simmer 30 minutes or until thickened.  Spoon sauce onto plates; top with peppers.   

 

Source: Live Better America