- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 cup
- eggplant, diced
- 250 mL
- 1 cup
- zucchini, cut into small cubes
- 250 mL
- 2
- large sweet red peppers, halved and seeded
- 1/2 cup
- quinoa, rinsed and drained
- 125 mL
- 1 tbsp
- olive oil
- 15 mL
- 1
- onion, finely chopped
- 1 clove
- garlic, finely chopped
- 1 cup
- sodium-reduced chicken broth
- 250 mL
- 1/3 cup
- jarred tomato salsa
- 75 mL
- 1/4 cup
- frozen or canned (drained) corn kernels
- 60 mL
- 1 tsp
- dried oregano
- 5 mL
- 1/2 tsp
- chili powder
- 2 mL
- 1/2 cup
- grated Cheddar cheese
- 125 mL
- salt to taste
Directions
Step 1
Preheat oven to 350 F (180 C). Heat olive oil in saucepan over medium-high heat. Add onion and garlic, and cook 3 min., stirring, until onions are translucent.
Step 2
Stir quinoa into saucepan mixture. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and cook 15 min., or until liquid is absorbed and quinoa is tender. Add eggplant, zucchini, salsa, corn, oregano and chili powder; continue cooking, stirring gently, about 5 more min. until mixture is moist but not runny; season with salt to taste.
Step 3
Stuff each halved pepper with quinoa mixture. Set in lightly oiled ovenproof dish. Sprinkle cheese. Bake about 25 min., or until peppers are tender-crisp. Broil briefly to brown cheese.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 130
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 27 g
- Fibre:
- 5 g
- Cholesterol:
- 8 mg
- Protein:
- 5 g
- Sodium:
- 460 mg
