Monday, September 24, 2012

Quinoa Stuffed Peppers

2 bell peppers
1 cup quinoa
1/4 cup dried fruit
1/4 cup crushed nuts
2 1/4 cups vegetable broth

Cut the papers in half and seed them. Place the peppers cut side down in a pan and pour 1/8 cup broth over them.  Roast in a 400 degree oven for 20 minutes.

While the peppers are roasting, bring the 2 cups of broth to a boil.  Add the quinoa, fruit, and nuts.  Cook for 15 minutes, covered. Remove from heat and sit for 5 minutes.

Remove the peppers from the oven.  Turn them over and stuff them with the quinoa. Bake at 350 for 20 minutes.


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