Tuesdays At The Table - Quinoa Stuffed Peppers

Happy New Year!!  :-)  I hope everyone had a good time ringing in the New Year.  I had a really nice night with my cousin, her fiance & their son.  There was a yummy dinner of prime rib, cheesy bacon mashed potatoes & green beans, a little friendly competition on the Wii...and otherwise just enjoying each others company.

Can I say that I'm happy to have made it through the holidays?!  I love them...but I'm glad that I have a few months before I need to think about getting ready for the next round.  :-)

Did you see that I'm giving away a copy of MyMemories Digital Scrapbooking Software?  You should enter! It's so much fun to play with!!

A whole lot of people are vowing to eat healthy in the New Year, so I'm pulling out a healthy, hearty meal that I really enjoy!

Quinoa Stuffed Peppers

1 can (14-1/2 ounces) vegetable broth

1/4 cup water

1 bay leaf

1 cup quinoa, rinsed

6 bell peppers (red, yellow, green - your choice) 

4 medium carrots, finely chopped

2 medium onions, finely chopped

1 tablespoon canola oil

2 tablespoons sunflower kernels

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/8 teaspoon dried marjoram

1/8 teaspoon dried thyme

Dash cayenne pepper

In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf.

Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; drain on paper towels.

In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.

What's cooking in your kitchen?