Tasty Tuesday - Quinoa-Stuffed Peppers

Ingredients

1 can (14-1/2 ounces) vegetable broth

1/4 cup water

1 bay leaf

1 cup quinoa, rinsed

2 each medium sweet red, yellow and orange peppers

4 medium carrots, finely chopped

2 medium onions, finely chopped

1 tablespoon canola oil

2 tablespoons sunflower kernels

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/8 teaspoon dried marjoram

1/8 teaspoon dried thyme

Dash cayenne pepper

Directions

In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf.

Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.

In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender. Yield: 6 servings.

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