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Ingredients
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1/2 cup quinoa
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1 teaspoon vegetable oil
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1 medium onion, chopped
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8 mushrooms, sliced
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1 cup frozen corn kernels or 1 cup canned corn kernel
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2 tablespoons minced fresh coriander (, substitute parsley if you wish) or 2 tablespoons minced fresh cilantro (, substitute parsley if you wish)
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1 tablespoon soy sauce
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2 teaspoons sesame oil
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2 teaspoons chopped fresh garlic
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1 pinch red pepper flakes
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4 sweet green peppers
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1/2 cup fresh whole wheat bread crumbs
Instructions
- Rinse quinoa under cold water; drain well.
- In a saucepan, bring 1 cup of water to boil and then stir in quinoa.
- Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is translucent.
- Cut 1/2-inch off top of green peppers and remove seeds.
- In a large saucepan filled with boiling water, cook peppers for 5 minutes or until tender-crisp.
- Remove from water and drain well, upside down.
- In a skillet, heat oil over medium heat and cook onion until tender; stir in mushrooms, quinoa, corn, half the coriander, soy sauce, sesame oil, garlic and pepper flakes.
- Stuff this mixture into peppers.
- Sprinkle with bread crumbs and remaining coriander.
- Bake in a greased 8-inch baking dish in a preheated 350F (180C) oven for 30 minutes or until heated through.