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Quinoa Tabbouleh Stuffed Peppers

2 cupsquinoa, well rinsed and drained
1 poundplum tomatoes, peeled, seeded and diced
2 cupsparsley, chopped
1/4 cuplemon juice
3garlic cloves, minced
1 1/2 tablespoonsmint, minced
1/4 cupolive oil
handful of pine nuts
salt and pepper to taste
6 wholepeppers, various colors
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Quinoa Tabbouleh Stuffed Peppers - Equipment List

Saucepan
Santoku Knife
Stock Pots
Baking Dish

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Quinoa Tabbouleh Stuffed Peppers - Instructions

Place the quinoa in a saucepan and add 3 1/2 cups of water, bring to a boil then cover
and reduce the heat to a simmer. This will take about 20 minutes until the quinoa is
tender.

Fluff the cooked quinoa and spread it out on a cookie sheet to cool.

Preheat the oven to 350 degrees.

In a bowl combine tomatoes, cooked and cooled quinoa, parsley, lemon juice, garlic,
mint, olive oil, pine nuts and season with salt and pepper.

Rinse the peppers. Remove the tops and clean out the webbing and seeds.

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Quinoa Tabbouleh Stuffed Peppers - Instructions Continued

Stuff the peppers with the quinoa mixture and place on a pan standing upright.

Cover pan and bake for 45-50 minutes.

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