- 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
Method
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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