Ancient Grain-Stuffed Red Bell Peppers
Serves 4
Time 50 min
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:
Ingredients
- 1/2 cup quinoa, thoroughly rinsed
- 1/4 cup amaranth
- 1 cup frozen edamame, thawed
- 1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
- 6 green onions, thinly sliced
- 3 carrots, grated
- 1/3 cup roughly chopped fresh cilantro, dill or parsley
- 2 tablespoons brown rice vinegar
- 4 red bell peppers, tops removed and reserved, then cored and seeded
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:
Per serving: 1 stuffed pepper, 320 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 110mg sodium, 48g carbohydrates (14g dietary fiber, 11g sugar), 20g protein.
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.
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Ingredients
- 1/2 cup quinoa, thoroughly rinsed
- 1/4 cup amaranth
- 1 cup frozen edamame, thawed
- 1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
- 6 green onions, thinly sliced
- 3 carrots, grated
- 1/3 cup roughly chopped fresh cilantro, dill or parsley
- 2 tablespoons brown rice vinegar
- 4 red bell peppers, tops removed and reserved, then cored and seeded