Healthy and delicious dinner or lunch dish inspired by the recipe from Whole Foods Market. Following the Health Starts Here program, the recipe does not include any oil or salt. I increased the amount and variety of the vegetables and added spices. I hope you will try and enjoy the recipe. Depending on the size of your peppers, you might have some filling leftover after stuffing the peppers, but not to worry, I was happy to eat the filling on its own.
If you choose, feel free to saute the vegetables in olive oil and season the quinoa filling with sea or kosher salt.
Serves 5 (1 pepper per person)
3/4 cup uncooked quinoa, rinsed
1/4 vegetable stock or water
3 carrots, diced
2 celery stalks, sliced
1 cup frozen edamame, thawed
2 garlic cloves, chopped
2 teaspoons coriander
1 teaspoon cumin
6 green onions, thinly sliced
1/3 cup roughly chopped fresh cilantro, dill or parsley
2 tablespoons rice vinegar
5 bell peppers, tops removed and reserved, then cored and seeded
1. Preheat oven to 350°F. Put quinoa and 1 1/2 cups water into a medium pot and bring to a boil. Reduce to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl.
2. Heat vegetable broth in a pan. Add carrots, celery, edamame, garlic and spices. Cook 5-7 minutes until vegetables soften . Add vegetables, green onions, herbs and vinegar to quinoa and mix.
3. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.