Recipe: Quinoa Stuffed Peppers - Whole Foods Markets
Categories: Grains, Main course
Yield: 4 servings
1 c Quinoa; or one small package 2 1/2 c Water
1 ts Olive oil
1/2 c Diced onions
1/4 c Diced celery
1/4 c Diced carrots
1 Clove garlic; minced 1 ts Dried oregano 1 ts Minced fresh basil 1/4 c Pepitas; or green pumpkin -- seeds, roasted Salt and cayenne pepper; to -- taste 2 Red bell peppers; halved and -- seeded 2 Green bell peppers; halved -- and seeded 1 c Marinara sauce; homemade or -- bottled
Preheat oven to 375F degrees. Prepare quinoa according to package directions and set aside. (The quinoa can be cooked up to 2 days in advance and stored in a zip lock bag in the refrigerator.)
Heat the olive oil in a nonstick skillet over medium heat. Add the onions, celery, carrots, garlic, oregano and basil. Cook while stirring frequently for 3-5 minutes until vegetables begin to soften. Add the quinoa and continue to cook, stirring frequently until all ingredients are combined and heated through, about 2 minutes. Mix in the pepitas and season with salt and cayenne.
Lay pepper halves cut side up on a lightly oiled, sided pan or oven proof ceramic dish. Fill each pepper with a portion of the quinoa mixture. Add just enough water to the pan to cover the bottom, and cover the pan loosely with aluminum foil. Bake in the preheated oven 35-40 minutes or until peppers are tender. Top with marinara sauce and serve one red and one green pepper half to each person. EACH 257 cals, 7g fat (22% cff)
Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village's Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissa's Specialty Foods (Los Angeles)
Recipe by: Steven Petusevsky for Melissa's 1998
Posted to EAT-LF Digest by PatHanneman <firstname.lastname@example.org> on Feb 09, 1999, converted by MM_Buster v2.0l.
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