Ancient Grain-Stuffed Red Bell Peppers

Serves 4
Time 50 min
Ancient Grain-Stuffed Red Bell Peppers

Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    1/2 cupquinoa, thoroughly rinsed
    1/4 cupamaranth
    1 cupfrozen edamame, thawed
    1 cuploosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
    6green onions, thinly sliced
    3carrots, grated
    1/3 cuproughly chopped fresh cilantro, dill or parsley
    2 tablespoonsbrown rice vinegar
    4red bell peppers, tops removed and reserved, then cored and seeded

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F. 


Put quinoa, amaranth and 1 1/2 cups water in a medium pot and bring to a boil. 


Reduce heat to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. 


Let rest 5 minutes; fluff with a fork and transfer to a large bowl. 


Toss in edamame, arame, onions, carrots, cilantro and vinegar. 


Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. 


Place tops on peppers, cover with foil and bake 30 minutes. 


Uncover and bake until tender, 20 to 30 minutes more.


Watch a video featuring this recipe.

Nutritional Info

Serving Size

1 stuffed pepper

Calories

320

Total Fat

6g

Saturated Fat

1g

Cholesterol

0mg

Sodium

110mg

Total Carbohydrate

48g

Dietary Fiber

14g

Total Sugars

11g

Protein

20g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.