Quinoa Wakame Stuffed Peppers

The various ways to stuff peppers allow you to make a complete meal any time of the day. With quinoa, wakame seaweed, and cucumbers, this version of stuffed peppers is way off the traditional, but features a very good vegan alternative to a starchy or meat-based filling.

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Ingredients

1. 1½ cups / 360 ml hot water
2. 8 cups / 2 L water
3. 1 tsp. / 6 g salt
4. 4 large sweet yellow bell peppers
5. 1 cup / 150 g cherry tomatoes
6. 5 cups / 1200 ml vegetable broth
7. 1 cup / 170 g quinoa
8. 1 Tbsp. / 15 ml lemon juice
9. 3 Tbsp. / 45 ml olive oil
10. 2 cloves garlic, minced
11. 1 onion, diced
12. 1 cup / 120 g cucumber, diced
13. ½ cup / 8 g fresh cilantro
14. 4 Tbsp. / 20 g dried wakame seaweed
15. Salt and pepper to taste

Directions

1. Rehydrate the wakame seaweed in the hot water. Slice the peppers in half; remove the membranes and seeds.
2. In a stock pot, bring regular water to a boil over high heat; add the sweet peppers and cherry tomatoes along with the salt or substitute; reduce the heat and simmer for 3 minutes.
3. Transfer the bell peppers onto paper towels to drain. Slice the tomatoes in halves.
4. Over high heat, bring the vegetable broth to boil in a saucepan. Stir in the quinoa, reduce the heat, and simmer for about 20 minutes, occasionally stirring. Remove from heat and aside to cool.
5. Combine the olive oil, lemon juice, and garlic in a small bowl. In a separate bowl, mix the cooled quinoa with the onion, cilantro, wakame, cucumber, and cherry tomatoes.
6. If desired, season with salt and pepper. Add the olive oil dressing, and toss well to combine. Portion this mixture into each yellow pepper half and serve.

Serving Size: ½ pepper

Exchanges per Serving: 2 Carb, ½ Pro, ½ Fat

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