Name: Quinoa Stuffed Peppers - Whole Foods Markets
Ingredients: 1 c Quinoa; or one small package; 2 1/2 c Water; 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

CATEGORY	CUISINE	TAG	YIELD
Grains		Grains, Main course	4	servings

INGREDIENTS

1	c	Quinoa; or one small package
2 1/2	c	Water
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

INSTRUCTIONS

ADDITIONS
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 <kitpath@earthlink.net> on Feb 09,
1999, converted by MM_Buster v2.0l.

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