Remember how I told you about quinoa? Well, we like it, a lot. When I make this recipe I make a little extra so my kids (mainly Amelia) will eat dinner. She doesn't love the peppers, but she will eat TONS of this stuffing. This is a super easy and YUMMY dinner.
Quinoa Stuffed Peppers
2 C. Vegetable Broth
1 bay leaf
1 C. quinoa
4 peppers - we like red, yellow and orange, but use whatever floats your boat.
4 medium carrots, chopped (food processor is great for this)
2 medium onions, chopped (again, the food processor)
1T. olive oil
1 handful sunflower kernels
2 t. dried parsley flakes
1/2 t. each salt, basil, oregano, paprika
1/8 t. marjoram, thyme
dash cayenne pepper
cheese - parmesan or mozzarella
In a small saucepan, bring the broth and payleaf to a boil. Add quinoa (after rinsing it off). Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. If you like them soft, cook for about 20 minutes, if you want them more crisp (or just don't have much time) cook them for 3-5 minutes. Drain and rinse in cold water.
In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa and sunflower kernels and seasoning. Cook until heated through. Add about 1/2 C. spaghetti sauce and mix in. Spoon mixture into pepper halves and put in 9 inch x 13 inch baking pan. Add some cheese to the top if you want. Cover and bake at 350 for 20-25 mintues.