Stuffed Peppers With Ancient Grains And Roasted Peppers Recipes
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.
Provided by Anonymous
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 280.2, Fat 7, SaturatedFat 0.9, Sodium 51.7, Carbohydrate 41.8, Fiber 9.4, Sugar 7.9, Protein 15
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