Quinoa-Stuffed Peppers

• 1 can (14-1/2 ounces) vegetable broth
• 1/4 cup water
• 1 bay leaf
• 1 cup quinoa, rinsed
• 2 each medium sweet red, yellow and orange peppers
• 4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1 tablespoon canola oil
• 2 tablespoons sunflower kernels
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon dried thyme
• Dash cayenne pepper

1. In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf.
2. Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.
3. In a
4. , saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350u0b0 for 20-25 minutes or until peppers are tender.

vegetable broth, water, bay leaf, quinoa, sweet red, carrots, onions, canola oil, sunflower kernels, parsley flakes, salt, basil, oregano, paprika, marjoram, thyme, cayenne pepper

Taken from www.tasteofhome.com/recipes/quinoa-stuffed-peppers/ (may not work)