| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Diced onion |
| 1/4 |
c |
Diced celery |
| 1/4 |
c |
Diced carrot |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Oregano |
| 1 |
tb |
Minced fresh basil |
| 3 |
c |
Cooked quinoa; up to 4 |
| 1/2 |
c |
Chopped kalamata olives |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
|
Red bell peppers; halved and seeded |
| 2 |
|
Green bell peppers; halved and seeded |
| 1 |
c |
Marinara or tomato sauce |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
With its colorful pepper halves, this make-ahead dish is pretty enough to
serve to company.
Preheat oven to 375 F. In large skillet, heat oil over medium heat. Add
diced vegetables, garlic and herbs and cook, stirring often, until
vegetables begin to soften, 3 to 5 minutes. Add quinoa and olives and cook,
stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat.
Partially cook peppers in a steamer 4 to 5 minutes. (Pepper halves can also
be steamed in a microwave 2 to 3 minutes in a covered dish with 2
tablespoons water.)
Fill pepper halves with quinoa mixture; place on a lightly greased baking
dish. Top with marinara or tomato sauce. Add enough water to cover bottom
of dish. Cover loosely with foil and bake until peppers are tender, 20 to
25 minutes.
PER SERVING: 264 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 43G CARB.; 0
CHOL.; 414MG SOD.; 5G FIBER.
VARIATIONS: Add 1/4 cup pumpkin seeds to vegetable mixture.
Top bell peppers with a slice of low-fat Monterey Jack or soy cheese in
last 5 minutes of baking. Remove foil to brown cheese. Recipe by Steven
Petusevsky.
Converted by MC_Buster.
Recipe by: Vegetarian Times, December 1998, page 36
Converted by MM_Buster v2.0l.
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