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Ancient Grain-Stuffed Red Bell Peppers

Serves 4
Time 50 min
Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.
Ingredients
  • 1/2 cup quinoa thoroughly rinsed
  • 1/4 cup amaranth
  • 1 cup frozen edamame thawed
  • 1 cup loosely packed (about 12 grams) dry arame seaweed soaked in cold water for 15 minutes, drained well
  • 6 green onions thinly sliced
  • 3 carrots grated
  • 1/3 cup roughly chopped fresh cilantro, dill or parsley
  • 2 tablespoons brown rice vinegar
  • 4 red bell peppers tops removed and reserved, then cored and seeded
Method

Preheat the oven to 350°F. Put quinoa, amaranth and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl. Toss in edamame, arame, onions, carrots, cilantro and vinegar. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.

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Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup quinoa thoroughly rinsed
  • 1/4 cup amaranth
  • 1 cup frozen edamame thawed
  • 1 cup loosely packed (about 12 grams) dry arame seaweed soaked in cold water for 15 minutes, drained well
  • 6 green onions thinly sliced
  • 3 carrots grated
  • 1/3 cup roughly chopped fresh cilantro, dill or parsley
  • 2 tablespoons brown rice vinegar
  • 4 red bell peppers tops removed and reserved, then cored and seeded