Quinoa Stuffed Peppers

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Quinoa Stuffed Peppers 01-DEC-98 p. 24

4 Servings—Dairy-free

 

 

1 Tbs. olive oil

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

1 clove garlic, minced

1 tsp. oregano

1 Tbs. minced fresh basil

3 to 4 cups cooked quinoa

1/2 cup chopped kalamata olives

1/4 tsp. salt

1/8 tsp. cayenne pepper

2 red bell peppers, halved and seeded

2 green bell peppers, halved and seeded

1 cup marinara or tomato sauce

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; 8 G PROT; 8 TOTAL FAT (1 SAT.

FAT); 43 G CARB.; CHOL; 414 MG SOD.; 5 FIBER

 

 

 

 

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