Recipe(tried): Harvest Stuffed Peppers for Sheila, NJ

Hi Sheila:-) I have never frozen this recipe but, looking at it, I don't know why it wouldn't freeze okay.

This recipe is from the Ladies Home Journal * October 1998. My girls seem to like this and it's a good winter dish. This is a "new meatless version that has less than 300 calories and 10 g of fat. We use sweet yellow, red or orange bell peppers instead of the traditional green, and stuff them with a delicious mix of high-protein quinoa, high fiber chickpeas, onion, zucchini and curry. Quinoa (pronounced keen-wah) is a grain native to Peru that has become widely available in the United States."

HARVEST STUFFED PEPPERS

1/2 c. quinoa (available in the grain/rice section of the grocery store, or in the natural foods section)
1 can (14 1/2 oz.) chicken broth (I use vegetable broth since my girls won't eat chicken broth)
6 tsp. olive oil, divided
1/2 tsp. curry powder
1 medium onion, chopped (1/2 cup)
1 large zucchini (8 oz.), cut into 1/2 inch dice
1 can (15 oz.) chickpeas(garbanzo beans), rinsed and drained
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 large yellow, red or orange bell peppers

Heat oven to 350 degrees F. Rinse quinoa in a fine strainer thoroughly under cold running water. Pat dry with paper towels.

Microwave broth in a 1 quart glass measure on high 3 minutes.

Heat 2 tsp. oil in a 2 quart saucepan over medium - high heat. Stir in quinoa and curry; cook 1 minute. Slowly add hot broth and bring to a boil. Reduce the heat to low; cover and cook 20 to 25 minutes or until liquid is absorbed (mixture may be moist).

Meanwhile, heat 2 tsp. oil in large nonstick skillet over medium heat. Add onion and zucchini and cook until tender, about 5 minutes. Gently stir in zucchini mixture, chickpeas, salt and pepper into the quinoa until just combined.

Cut 1 inch off top of each bell pepper; reserve tops. Remove ribs inside peppers with a small knife. Also remove the seeds. Lightly brush outside of peppers with remaining 2 tsp. oil. Divide and spoon filling into peppers, replace tops.

Arrange peppers upright in a 9 inch square baking dish. Add enough water to the baking dish to come 1/2 way up sides (about 2 1/2 cups). Bake peppers until very tender, 60 to 65 minutes. Let peppers stand in pan 10 minutes, then remove with a slotted spoon to 4 serving plates.

Makes 4 servings
Per serving: 265 calories, 10.5 g total fat, 1,5 g saturated fat, o mg cholesterol, 717 mg sodium, 36 g carbohydrates, 9 g protein, 59 mg calcium, 8 g fiber

I like to serve this with baked acorn squash halves and a tossed salad. Very colorful:-)