Hazelnut Quinoa-Stuffed Peppers Recipe

Jun 25, 2012 @ 4:58 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 430
Daily Value: 22%
Servings: 3

Balanced, High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	20g	31%
Saturated	2g	10%
Carbs	52g	17%
Fiber	10g	38%
Sugars	8g	0%
Protein	13g	27%
Sodium	421mg	18%
Calcium	99mg	10%
Magnesium	182mg	45%
Potassium	900mg	26%
Iron	5mg	30%
Zinc	3mg	19%
Vitamin A	5623IU	112%
Vitamin C	161mg	268%
Thiamin (B1)	0mg	28%
Riboflavin (B2)	0mg	20%
Niacin (B3)	3mg	13%
Vitamin B6	1mg	43%
Folic Acid (B9)	226µg	57%
Vitamin E	7mg	36%
Vitamin K	108µg	135%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	4g	0%

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Shallots and hazelnuts are sautéed together and seasoned with cumin and garlic before being mixed with protein-packed grain quinoa. The bell pepper "bowls" are roasted to bring out their natural sweetness, which contrasts beautifully with the nutty filling. This recipe comes to us from Donna of Apron Strings.

See all recipes for quinoa.

INGREDIENTS

1 cup quinoa, rinsed
2 cups water
1/2 teaspoon salt
3 large red or orange bell peppers, halved and seeded
1 tablespoon olive oil
1 shallot, minced
1/2 cup hazelnuts, diced
1 teaspoon cumin
2 cloves garlic, minced
2 cups spinach, chopped
Cooking spray

DIRECTIONS

Combine the quinoa, water, and salt in a medium-sized saucepan over medium-high heat. Bring to a boil, reduce the heat to low, cover, and simmer until the quinoa is fully cooked and all the water has been absorbed, about 15 minutes. Set aside. Place the bell peppers in an 8-by-10-inch baking pan.

Preheat the oven to 350 degrees.

Heat the olive oil in a sauté pan over medium-high heat. Add the shallot and sauté until it begins to become fragrant, about 1 minute. Add the hazelnuts and cumin and cook for 1 more minute. Add the garlic and spinach and cook until the spinach is lightly wilted, about 1 more minute. Add the quinoa, stir to combine all ingredients evenly, and remove the pan from the heat.

Spoon the quinoa mixture into the bell pepper halves. Spray lightly with oil. Place the stuffed peppers in in the oven. Roast until the peppers have softened and the filling is lightly browned, about 25-30 minutes. Serve 2 pepper halves per person.