- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Steven Petusevsky
Ingredients
- 1 package Quinoa
- 2 1/2 cup Water
- 1 tablespoon Olive Oil
- 1/4 cup Onion diced
- 1/4 cup Organic Celery diced
- 1/4 cup Organic Carrots diced
- 1 clove Organic Garlic minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Basil minced
- 1/4 cup Pepitas/Raw Pumpkin Seeds roasted
- 2 Organic Bell Pepper (red) halved and seeded
- 2 Organic Bell Pepper (green) halved and seeded
- 1 cup Marinara Sauce (homemade or bottled)
Directions
Preheat oven to 375°F. 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 & 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.
