|6||small red bell peppers|
|2 cups (500 ml)||cooked quinoa|
|1/2 cup (125 ml)||chopped onion|
|3||cloves garlic, crushed|
|1 cup (250 ml)||shredded carrot|
|2 tbsp (25 ml)||chopped chives|
|1 tbsp (15 ml)||chopped fresh basil|
|1 tbsp (15 ml)||freshly squeezed lemon juice|
Preheat oven to 375˚F (190˚C).
Cut off and reserve the tops of the bell peppers. Scoop out and discard the seeds.
In a large bowl, combine quinoa, onion, garlic, carrot, chives, basil, and lemon juice. Stuff each pepper with the quinoa mixture, evenly distributing the mixture among the peppers. Place a reserved top on each of the peppers.
Gently place the peppers in a glass baking dish. Bake for 30 minutes. If the peppers begin to burn on the bottom, add about 2 tbsp (25 ml) water to the baking dish.
Nutrition per stuffed pepper: 276 cal, 10 g pro, 4 g total fat (0 g saturated fat), 54 g carb, 7 g fibre, 0 mg chol, 21 mg sodium
Source: Leslie Beck's Healthy Kitchen