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Bell Pepper Stuffed Quinoa with Mint Sauce Part 2 - Cooking the stuffed bell pepper and Making the Mint sauce Recipe Video
|Shallot||1⁄2 Cup (8 tbs), thinly sliced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Cilantro leaves||1⁄2 Cup (8 tbs), chopped|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Mint leaves||1 Cup (16 tbs)|
|Red bell pepper||4|
|Quinoa||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
Calories 378 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 2.8 g14%
Trans Fat 0 g
Cholesterol 11 mg
Sodium 295.8 mg12.3%
Total Carbohydrates 57 g19%
Dietary Fiber 8 g32.2%
Sugars 9.3 g
Protein 14 g28%
Vitamin A 94.7% Vitamin C 277.4%
Calcium 17.5% Iron 25.1%
*Based on a 2000 Calorie diet
Preheat the oven at 350 degree.
In a non-stick pan, heat oil and sauté the sliced shallot until translucent. Add water and Quinoa (please cook Quinoa according to its package instructions). Add salt and pepper (adjust quantities to taste).
Cut the bell pepper tops and discard all seeds from the inside, just so the bell peppers become like little cups to hold the Quinoa. Stuff each bell pepper with the prepared quinoa. Line a baking tray with aluminum foil and place the bell peppers on it. Add fresh water to the tray, just enough that it touches the bottom of these bell peppers. This will help in even and faster cooking. To avoid burning of the bell pepper tops, place a foil paper to cover it. Place this tray in a preheated oven for 30-40 minutes at 350 degree. Remove from the oven.
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