QUINOA AND VEGETABLE STUFFED PEPPERS RECIPE | RACHAEL RAY ...
Provided by Rachael Ray : Food Network
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, FatContent 15 grams, SaturatedFatContent 5 grams, CholesterolContent 23 milligrams, SodiumContent 638 milligrams, CarbohydrateContent 34 grams, FiberContent 8 grams, ProteinContent 11 grams, SugarContent 10 grams
STUFFED BUTTERNUT SQUASH WITH QUINOA RECIPE - BBC GOOD FOOD
A filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing
Provided by Caroline Hire – Food writer
Categories Dinner, Main course
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield Serves 2 with filling leftover
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
- Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
- Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.
Nutrition Facts : Calories 660 calories, FatContent 38.7 grams fat, SaturatedFatContent 9.5 grams saturated fat, CarbohydrateContent 57 grams carbohydrates, SugarContent 22.6 grams sugar, FiberContent 12.2 grams fiber, ProteinContent 21 grams protein, SodiumContent 2.8 milligram of sodium
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