- Yield 4 servings
Quinoa is aptly called a "supergrain" because it provides vitamin C and the B complex of thiamin, riboflavin and niacin. It also contains protein made up of an excellent balance of amino acids.
- 1 (12-ounce) box quinoa
- 2 1/2 cups water
- Salt, to taste
- 1 teaspoon pure olive oil
- 1/2 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced carrots
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1 teaspoon minced fresh basil
- Salt and cayenne pepper, to taste
- 2 red bell peppers, halved and seeded
- 2 green bell peppers, halved and seeded
- 1 cup bottled or homemade marinara sauce
- Preheat oven to 375F.
- Place quinoa in a colander and rinse under cold running water. Place water in a large pot and bring to a boil over high heat. Add the quinoa and a little salt, if desired. Reduce heat to simmer and cook, covered, 40 minutes or until the quinoa is tender. Remove from heat and set aside. (The quinoa can be cooked up to 2 days before the peppers are stuffed; store in a zip-seal plastic 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, stirring frequently, for 3 to 5 minutes or until vegetables begin to soften. Add the cooked quinoa and continue to cook, stirring frequently, until ingredients are combined and heated through, about 2 minutes. Season with salt and cayenne.
- Lay pepper halves cut side up on a lightly oiled jelly roll pan (with sides) or in a shallow 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 of it. Cover pan loosely with aluminum foil. Bake in preheated oven 35 to 40 minutes or until peppers are tender. Serve one red and one green pepper half to each person. Top the peppers with marinara sauce.