About this recipe: These peppers are vegan friendly, tasty and easy to make. Red peppers are stuffed with a mixture of quinoa, apple, tomatoes and herbs, then baked. Serve as a main or as a side dish.
Very tasty. Will be amking it again but perhaps reducing the quantity of stuffing slightly - I had a lot left over and so have put it in the freezer. If it freezes well that will be another bonus! - 30 Mar 2014
These are very good. The Granny Smith apples give them nice flavor. I would use 2 cups of water per 1 cup of quinoa though. I didn't use the mint but added a few more spices just to kick it up a bit. Overall, it is a nice vegetarian dish! - 22 Apr 2008 (Review from Allrecipes US | Canada)
We changed this recipe around a little bit. First we subbed quinoa with Israeli Couscous, however misjudged the yield on the couscous (1&1/3 cup - Standard at Trader Joe's) will probably fill 4-6 peppers. The couscous has a little more rewarding texture than quinoa. We also cooked the couscous in vegetable stock for more flavor. Also, I couldn't find green onions tonight, so I used chives, and they seemed to work well. With the added yield of the couscous, we doubled the tomatoes and apples. and lime juice. We also left out the mint. That said, this dish was absolutely excellent. The flavors just sort of jump out and are literally mouth watering. My boyfriend says it's the sort of thing that makes him think he could be vegetarian too. Since we had so much filling, there was enough to bake and eat without the peppers - very yummy! - 07 Nov 2009 (Review from Allrecipes US | Canada)