This colorful dish incorporates the delicate flavors of yellow peppers, grain, vegetables, and North African spices.
Author: American Institute for Cancer Research
Serves: 4 person(s)
Preparation Time: 20 mins
3/4 cup quinoa
1 Tbsp olive oil
3/4 cup finely chopped red onion
1 clove garlic, finely chopped
1 bunch Swiss chard, ribs removed, coarsely chopped
1 vine or beefsteak tomato, seeded and chopped
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground turmeric
3 Tbsp dried currants
1 Tbsp lemon juice
4 yellow bell peppers
1 cup low-sodium vegetable broth
In a medium saucepan, combine quinoa with 1-1/2 cups cold water. Cover and bring to a boil over medium-high heat. Reduce heat to medium and cook 5 minutes. Without uncovering, let quinoa sit for 20 minutes. Uncover and set aside.
Add olive oil to medium skillet over medium-high heat. Add onion and garlic and sauté until soft, 5 minutes. Add chard and tomato, cook until soft, 5 to 8 minutes. Add cinnamon, cumin, ginger, turmeric, and currants. Cook for 30 seconds, stirring frequently. Continue cooking an additional 2 minutes. Turn off heat, add quinoa and lemon juice, stirring to combine. Set aside.
Cut off tops of peppers and discard seeds. If large, cut off enough to make them about 3-inches high. Carefully cut a very thin slice off bottom of each pepper to allow it to stand. Fill peppers with quinoa mixture, packing lightly and mounding it. Stand peppers in 8-inch square baking dish and pour in broth. Cover peppers with foil, sealing well.
Bake in preheated oven 45 minutes, or until peppers are tender when pierced with a knife (but not collapsing). Remove from oven, uncover, and let stand 20 minutes or longer. Serve hot, warm, or at room temperature.
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