Tuesday, January 8, 2008
Quinoa Stuffed Peppers
Quinoa Stuffed Red Peppers
4- large red peppers
1- red onion, diced
2- cloves of garlic, minced
1 1/2 cup quinoa
1 tsp cumin
1 1/2 cup broth
1/2 cup pepitas
1 cup provolone piccante, grated
s & p to taste
1.) Clean out pepper seeds and prepare them to be stuffed. Cut away the remaining red pepper pieces from around the stem and dice.
2.) Saute red pepper dice, onion and garlic in olive oil over medium heat until soft, about 7 minutes. Add the quinoa and the cumin and saute until fragrant, about 2 minutes.
3.) Add the broth, lower heat and cover until quinoa is completely cooked, 10-15 minutes.
4.) Stir in pepitas, provolone piccante and salt & pepper to taste. Stuff peppers with mixture, grate more cheese on top and bake in a 40o degree oven until peppers are soft, about 10-15 minutes.
I like to serve this with one of my favorite salads. I blanch green beans and toss a whole lot of them on a bed of arugula. The dressing I use is a basic vinaigrette of olive oil, white wine vinegar, minced shallot, salt and lots of fresh black pepper.
Recipe adapted from a Martha Stewart Food recipe.