Stuffed Bell Peppers 2

Course : Vegetables
Serves: 4
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4 large bell peppers
1 cup quinoa
1 cup buckwheat groats
5 cups vegetable broth
6 medium sundried roma tomatoes
1 medium onion
3 cloves garlic
1/2 teaspoon rosemary - to taste
1/2 teaspoon basil - to taste
1/2 teaspoon oregano to taste
1 cup tomato puree
1 large egg white

Preparation / Directions:

Rinse Quinoa well and set aside to drain. Chop onion, garlic, and sundried tomatoes and set aside Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim the seed pod off the tops and save the tops. Heat 2 cups of broth to a boil in a medium sized sauce pan. Once broth has reached a boil dump in the Quinoa and sundried tomatoes. Cover and bring flame down to simmer for 12 minutes. Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and mix until groats are coated. Turn mixture into a dry frying pan and cook over medium heat for 2-3 minutes stirring well to keep groats separated. After 2-3 minutes add a cup and a half of broth, onion, garlic and other spices [ari: you might want to mix the spices into the tomato sauce - in the next step - instead]. Cover and bring flame down to a simmer for 10-12 minutes, stirring occasionally. Take Quinoa from stove and drain, saving vegetable stock (you'll need it in a minute) Place Quinoa in a bowl and add the buckwheat groats once they have finished. Add 1 cup of tomato puree your favorite tomato sauce and mix well. Once mixed, spoon liberally into bell peppers and put pepper tops back on. Take left over broth and put into large pot with steamer tray. Add broth or water until water just touches bottom of steamer rack [ari: actually 1/4 ~ 1/2 inch (.5 - 3cm) is enough] and place Peppers into pot. Secure lid and place on stove. Bring to a boil then let simmer for 20-30 minutes, until peppers are very soft. Serv


Nutritional Information:

575 Calories (kcal); 9g Total Fat; (13% calories from fat); 20g Protein; 110g Carbohydrate; 3mg Cholesterol; 2299mg Sodium

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