Quinoa-Stuffed Bell Peppers

Name: Quinoa-Stuffed Bell Peppers
Cook time: 4 h
Total time: 4 h
Ingredients: 1 large red onion, minced; 2 teaspoons olive oil (optional); 4 large bell peppers (any color or a combination); 4 large bell peppers (any color or a combination); Salt and freshly ground black pepper; 2 teaspoons freshly squeezed lemon juice; Salt and freshly ground black pepper; 2 cups cooked quinoa; ½ cup chopped fresh flat-leaf parsley leaves; 1 (8-ounce) jar marinated artichoke hearts, drained and chopped; 1 cup thawed frozen baby green peas; ⅓ cup minced oil-packed sun-dried tomatoes; ½ teaspoon dried marjoram

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

One recipe tester described these peppers as a “flavor explosion,” and a quick look through the ingredient list tells you why. Nutty quinoa combines with tangy artichoke hearts and lemon juice, bold sun-dried tomatoes and red onion, sweet baby peas, and seasonings, all cooked slowly inside peppers to meld the flavors.

Ingredients

4 large bell peppers (any color or a combination)
2 teaspoons olive oil (optional)
1

Gluten-free
Vegan

Method

Slice off the tops of the peppers and remove and discard the seeds and membranes. Remove the stems and chop the pepper tops; set aside.
For the best flavor, heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the chopped pepper tops and sauté for 3 minutes longer. Stir in the sun-dried tomatoes and