makes: 2 large servings or ~4 side servings
loosely based on the {Incredibly Easy Gluten-Free Recipes} cookbook p. 44
{ingredients}
- 2 bell peppers, tops removed, seeded & hollowed out
- 1/2 c. uncooked quinoa
- 1 c. water
- 1/2 tsp salt, divided
- 1 TB olive oil
- 1/2 onion, chopped
- 1 medium tomato, chopped
- 1/8 tsp Italian seasoning
- 1 TB butter
{directions}
1. Preheat oven to 325 degrees. Place quinoa in fine-mesh strainer and rinse well. Bring water and 1/4 tsp salt to a boil, and stir in quinoa. Cover, reduce heat to low. Simmer 12-14 minutes or until quinoa is tender and water is absorbed (like you would with rice).
1. Preheat oven to 325 degrees. Place quinoa in fine-mesh strainer and rinse well. Bring water and 1/4 tsp salt to a boil, and stir in quinoa. Cover, reduce heat to low. Simmer 12-14 minutes or until quinoa is tender and water is absorbed (like you would with rice).
2. Heat oil in large skillet over medium high heat. Add onion and tomato. Cook 7-10 minutes or until tender, stirring occasionally. Stir in quinoa, remaining 1/4 tsp salt, and Italian seasoning. Add butter and stir until melted.
3. Arrange peppers in baking dish. Fill peppers with quinoa mixture. Bake 15-20 minutes or until peppers are tender (we did ours until peppers were slightly al dente still).
4. Serve warm. A main dish for a vegetarian, or if you cut the peppers in half after cooking, it would make ~4 side servings.
This looks delicious! I'll have to try it.
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