Stuffed Pepper recipe...Debbie

[Guest guest]

I saved it, Debbie......here it is.....sounds good to me.

Nancy C.

 

STUFFED PEPPERS

(The original recipe called for brown rice, I substitute quinoa)

4 large red or green peppers

1 T olive oil

1 cup chopped onion

2 stalks celery, diced

1 t cumin

1 t chili powder

1 t basil

½ tsp oregano

2 cups cooked quinoa or brown rice

1 ½ cups cooked and drained red kidney beans (or one can; really, any bean

will do)

2 T tamari

Cayenne to taste

1 ½ cups canned tomatoes with their juice

1 small can tomato paste

Thinly sliced cheese (optional)

Wash the peppers and cut them in half length wise. Remove the seeds.

Place the peppers, cut side down, on a rack above boiling water. Cover the

pot and steam for about 10 min or until they are just beginning to get

soft. DO NOT STACK ON TOP OF ONE ANOTHER...they will not steam evenly. Heat

the olive oil in a large skillet. Add the onions, celery, cumin, chili

powder, basil and oregano. Saute until the onions are almost tender. Add

the cooked quinoa and beans. Mix well; then add the tamari and the

cayenne to taste. Mix again. Lightly oil a shallow 7 x 11 inch baking dish.

Fill each pepper with the bean and quinoa mixture and place the peppers side

by side in the baking dish. Mix together the canned tomatoes and the

tomato paste. If the tomatoes are whole, chop them up or break them up with a

fork. Pour the tomato mixture over the stuffed peppers. Cover the

baking dish with foil and bake at 350´ for

30 minutes. Uncover the dish and top each pepper with a thin slice of

cheese if desired. Return the dish to the oven and bake an additional 5

minutes or until the cheese is melted

 

 

 

 

I've hunted and hunted and can't find the Stuffed Pepper recipe! Can

someone point me in the right direction, please. It sounds really good.

 

Thanks,

 

Debbie