This recipe was submitted by Kristen61607 on June 24
Quinoa Stuffed Peppers
Adapted from The Kitchen Sink
1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
Aprox. 2 tbsp grated cheese (I used mozzarella)
Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.
In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.
Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.
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