Chef Steven Petusevsky
Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4 stuffed peppers
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
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1 package quinoa
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2 1/2 cup water
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1 tablespoon olive oil
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1/4 cup onion, diced
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1/4 cup organic celery, diced
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1/4 cup organic carrots, diced
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1 clove organic garlic, minced
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1 teaspoon dried oregano
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1 teaspoon basil, minced
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1/4 cup pepitas/raw pumpkin seeds, roasted
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2 Organic Bell Peppers (red) halved and seeded
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2 Organic Bell Peppers (green) halved and seeded
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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.
Filed in:
Basil,
Onion,
Organic Bell Pepper,
Organic Bell Peppers,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Yellow Onions,
Pepitas,
Peppers,
Quinoa,
Quinoa Stuffed Peppers,
Quinoa with Seasoning Packet,
Side Dish,
Stuffed,
Stuffed Peppers
