Curried Quinoa-Stuffed Peppers in Coconut Milk (serves 4)

Curried Quinoa Stuffed Peppers in Coconut Milk
If you enjoy the colors, textures and aromas of preparing Indian cooking as much as you enjoy consuming it, you will adore this dish! It is bright, savory, aromatic and toothsome all at once and packs a healthy dose of protein and antioxidant as well. All for just 313 calories per serving. The filling is enough to stuff 8 long, sweet peppers, but if you are only cooking for two, the filling keeps well and is useful for making tacos or as the base for a main dish salad. Note: For a cooling touch of sweetness, top with a dollop of coconut yogurt. ~ Glyn and Will

1/2 cup Quinoa
1 cup Water
1 cube herb-ox vegetable bouillon cubes
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup finely diced onion
1 tsp. finely minced garlic
1 tbsp. olive oil
1 cup cooked drained black beans
8 long thin bell peppers (any colors) 1/2 cup packed cilantro leaves (finely chopped)
1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 tsp. salt
1 tsp. curry powder
1 tsp. turmeric
1/8 tsp. crushed red pepper
6 fresh basil leaves, chopped
1 oz dried unsweetened coconut
4 oz. light coconut milk

Procedure
1 Preheat the oven to 350°
2 Cook the quinoa in the water and bouillon cube according to package instuctions.
3 Meanwhile, slit each of the peppers along one side of the length and blanch in boiling water for 3-4 minutes.
4 Remove the peppers and rinse each one under cold water, carefully opening to remove the seeds without tearing.
5 Sauté the onion, peppers, and garlic in the olive oil.
6 Combine the sautéed vegetables in a mixing bowl with the black beans, quinoa, spices and half the cilantro and coconut
7 Pour the coconut milk into the bottom of an open casserole, reserving 2 tablespoons.
8 Carefully stuff the peppers and arrange on the coconut milk in the casserole.
9 Pour a bit of the reserved coconut milk over each pepper to moisten.
10 Scatter the remaining coconut over the peppers and into the coconut milk.
11 Sprinkle a bit of the reserved cilantro over the peppers and into the coconut milk.
12 Bake for 30 minutes.
13 Chop the basil leaves and combine with the remaining cilantro as a garnish for the completed dish.

Servings: 4
Yield: Eight Stuffed Peppers
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/4 of a recipe (18.4 ounces).