Side Dish
4 stuffed peppers
30 minutes
40 minutes
Chef Steven Petusevsky
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 Peppers (red) halved and seeded
2 Organic Bell Peppers (green) halved and seeded
1 cup marinara sauce (homemade or bottled)
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.
