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

---------------------------------ADDITIONS---------------------------------
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 on Feb 09,
1999,
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