Vegetarian Stuffed Red Bell Peppers
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Quinoa1 cup
Water1 tbsp
Lime Juice (fresh)1 tsp
Olive Oil1 clove
Garlic (minced)1.5 tbsps
Parsley (chopped fresh)1.5 tbsps
Mint (chopped fresh)1 cup
Tomatoes (chopped)Directions:
1
Bring the quinoa and water to a boil in a saucepan over high heat
2
Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes
3
Preheat oven to 350 degrees F (175 degrees C)
4
Lightly grease a small baking dish
5
Halve the red peppers lengthwise
6
Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish
7
Toss the chopped apple with the lime juice, olive oil, garlic, parsley, mint, tomatoes, and green onions
8
Fold in the quinoa, and season to taste with salt and pepper
9
Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water
10
Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes