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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
- 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.
- Remove from heat. Stir in tofu, broccolini, green onions, soy sauce and Sriracha sauce.
- Heat oven to 350°F.
- 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.
- Stuff peppers with quinoa mixture.
- Place in ungreased 8-inch square baking dish. Bake uncovered, 25 to 35 minutes, or until stuffing is hot.
- Garnish with pepper tops.
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!