My mother found this recipe back in 2007 (in Cooking Light?) and it’s been a family favorite ever since. Try dicing the peppers for picky eaters.
1 pint broth
1 bay leaf
1 cup quinoa
6 bell peppers
4 medium carrots, finely chopped
2 medium onions, finely chopped
1 TBSP oil
1 TBSP sunflower seeds
2 tsp parsley
1⁄2 tsp each salt, basil, oregano, paprika
1⁄8 tsp each marjoram, thyme
1 dash cayenne pepper
1 cup spaghetti sauce
1⁄4 cup parmesan cheese
In a small saucepan, bring the broth and bay leaf to a boil. Add quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is absorbed. Discard bay leaf.
Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water. We like them nice and soft, so we did 20 minutes. Try 5 minutes if you prefer them crisp-tender. Drain and rinse in cold water.
In a large skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasoning. Cook until heated through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or Parmesan cheese, if desired. Place in a 15 inch x 10 inch greased baking pan. Cover and bake at 350° for 20-25 minutes.