Ingredients
3 cups cooked quinoa
1 cup frozen edamame, thawed
1 cup loosely packed arame seaweed, approx. 12 oz. soaked in cold water 15 minutes, then drained.
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped dill, parsley or cilantro
2 T. brown rice vinegar
4 red bell peppers, tops removed and reserved, cored and seeded
Preparation
Preheat oven to 350 degrees. Toss together quinoa, edamame, seaweed, onions, carrots, chopped herbs and vinegar. Fill peppers with mixture. Arrange in baking dish. Pour 1/4 cup water into dish. Place tops on peppers. Cover dish with foil. Bake in oven for 30 minutes. Uncover and bake until tender; additional 20-30 minutes.
