4 red bell peppers
4 medium carrots, finely chopped
1 medium onion, finely chopped
1 Tbsp. canola oil
2 c. prepared Central Market Quick Cook Quinoa
2 Tbsp. unsalted sunflower seeds
1/2 tsp. dried oregano
1/4 tsp. H-E-B Kosher Salt
1/8 tsp. dried marjoram
* dash cayenne pepper
* non-stick cooking spray
Preheat oven to 350°F.
Cut peppers in half lengthwise and discard seeds. Set aside.
In a large non-stick skillet, sauté carrots and onions in oil until tender. Add cooked quinoa, sunflower kernels and seasonings. Cook and stir 2 minutes or until heated through.
Spoon quinoa mixture into pepper halves. Place in a 9x13-inch baking pan coated with cooking spray. Bake uncovered 20–25 minutes.
Serving size: 2 stuffed pepper halves, Calories: 250, Total Fat: 24g, Saturated Fat: 0.6g, Sodium: 188mg, Carbohydrates: 41g, Dietary Fiber: 9g, Protein: 7.5g