| 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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