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Quinoa Stuffed Peppers

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Quinoa Stuffed Peppers
  • 4 Servings
  • 5 mins Prep Time
  • 50 mins Total Time
  • 240 Cal/Serving

Nutritional Facts

Cal./Serving 240
Total Fat 7g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 430mg
Carbohydrates 33g
Dietary Fiber
Sugars 8g
Protein 15g

Ingredients

1 pkg (8 oz) Nasoya® TofuBaked, Teriyaki or Sesame Ginger flavor, cut into 1/4-inch pieces
1 1/2 cups water
3/4 cup quinoa, rinsed
2 1/2 cups cooked quinoa
1 cup cut-up broccolini or broccoli, steamed
1/2 cup chopped green onions
1 tbsp soy sauce
1 tsp Sriracha sauce
4 large bell peppers

Preparation

  1. In 2-quart saucepan, heat water and quinoa to boiling; reduce heat. Cover and simmer 11 to 13 minutes or until water is absorbed and quinoa is tender.
  2. Remove from heat. Stir in tofu, broccolini, green onions, soy sauce and Sriracha sauce.
  3. Heat oven to 350°F.
  4. Cut thin slice from stem end of each bell pepper to remove top of pepper. Reserve stems for garnish. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand upright.
  5. Stuff peppers with quinoa mixture.
  6. Place in ungreased 8-inch square baking dish. Bake uncovered, 25 to 35 minutes, or until stuffing is hot.
  7. Garnish with pepper tops.

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!