Quinoa-Stuffed Peppers | The Whole Grains Council
1 can (14-½ ounces) vegetable broth ¼ cup water 1 bay leaf 1 cup quinoa, rinsed 2 each medium sweet red, yellow, and orange peppers 4 medium carrots, finely
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Ingredients
- 1 can (14-½ ounces) vegetable broth
- ¼ cup water
- 1 bay leaf
- 1 cup quinoa, rinsed
- 2 each medium sweet red, yellow, and orange peppers
- 4 medium carrots, finely chopped
- 2 medium onions, finely chopped
- 1 Tbsp canola oil
- 2 Tbsp sunflower kernels
- 2 tsp. dried parsley flakes
- ½ tsp. salt
- ½ tsp. dried basil
- ½ tsp. dried oregano
- ½ tsp. paprika
- ⅛ tsp. dried marjoram
- ⅛ tsp. dried thyme
- Dash cayenne pepper
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