Quinoa & Veggie Stuffed Sweet Peppers

Quinoa & Veggie Stuffed Sweet Peppers

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 Servings

Quinoa & Veggie Stuffed Sweet Peppers

A foundational pillar of a balanced diet, vegetables provide us with a long list of nutritional benefits. But many of us think of boring salads and bland raw vegetables as the only ways to eat this essential food group. However, eating a balanced diet packed with produce can be as delicious as it is colourful.

Apart from cooking veggie-filled meals, getting more vegetables into your diet is easy with these tips from the produce experts at Sobeys:

• Use the weekend to prep and portion easy grab-and-go veggie snacks.

• Add a handful of spinach or kale to your smoothie, soup, omelette or pizza — the mild-tasting leaves blend right in.

• During your weekly grocery shopping trip, pick up a vegetable that you've never tried before and find a fun way to prepare it.

• Don't forget about frozen or canned vegetables. They're inexpensive and are convenient for days when you'd rather not clean, peel, and chop.

Here is an appetizing veggie-packed side to help you get started.

Ingredients

  • 2 large sweet red peppers, halved and seeded
  • 1/2 cup (125 mL) quinoa, rinsed and drained
  • 1 tbsp (15 mL) olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup (250 mL) sodium-reduced chicken broth
  • 1 cup (250 mL) eggplant, diced
  • 1 cup (250 mL) zucchini, cut into small cubes
  • 1/3 cup (75 mL) jarred tomato salsa
  • 1/4 cup (60 mL) frozen or canned (drained) corn kernels
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) chili powder
  • 1/2 cup (125 mL) grated Cheddar cheese
  • Salt to taste

Instructions

  1. Preheat oven to 350 °F (180 °C). Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.
  2. Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more min. until mixture is moist but not runny; season with salt to taste.
  3. Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.

Notes

Find more veggie inspiration and recipes online at betterfoodforall.sobeys.com/veggies.

www.newscanada.com

http://canadianhometrends.com/quinoa-veggie-stuffed-sweet-peppers/

Written by Canadian Home Trends

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You’ll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you’ve always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada’s best places to shop.

About Canadian Home Trends 1574 Articles
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

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