Home / Recipe / Low FODMAP Quinoa Stuffed Red Peppers
9 June, 2015

Low FODMAP Quinoa Stuffed Red Peppers

Posted in : Recipe on by : WTG Tags:

1 cup of quinoa, rinsed 

1 bay leaf

1 bunch of rainbow chard 

Red pepper flakes to taste

1/4 cup fresh chopped herbs (chives, parsley, thyme, oregano, basil)

2 tablespoons plus 1 teaspoon olive oil

Good pinch of salt and pepper

4 red peppers cut in half, stems and seeds removed

  
Bring 1 cup of quinoa, 2 cups of water and bay leaf to a boil.  Reduce heat and simmer, covered, until quinoa looks like spirals, about 15 minutes.  Discard bay leaf.

 
   

 

   

Chop chard stems into 1/4 inch peices and sautée with olive oil, red pepper flakes if using and salt and pepper over medium heat until soft, about five minutes.  Add chard leaves and cook until wilted, another five minutes.  Turn off the heat.  Add the cooked quinoa, fresh herbs and salt and pepper to taste.  Toss to combine.

  
   
 

Season pepper halves with salt and pepper.  Place in oven safe dish lightly coated with 1 teaspoon of olive oil.  Divide mixture between peppers and bake uncovered at 350 until peppers are soft, about 35 minutes.

  

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