Quinoa stuffed peppers - whole foods markets

4 servings

Ingredients

Quantity Ingredient
1 cup Quinoa; or one small package
2½ cup Water
1 teaspoon Olive oil
½ cup Diced onions
¼ cup Diced celery
¼ cup Diced carrots
1 Clove garlic; minced
1 teaspoon Dried oregano
1 teaspoon Minced fresh basil
¼ cup 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 cup Marinara sauce; homemade or bottled

Directions

ADDITIONS

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 <kitpath@...> on Feb 09, 1999, converted by MM_Buster v2.0l.

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