Pickin’ Peppers (10/15/11)

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Quinoa Stuffed Red Bell Peppers

You could serve these with yummy tomato sauce to go over top and/or sprinkled with a little cheese.

• 1 Tablespoon olive oil
• 1 large red onion, diced
• 4 cloves garlic, minced
• 2 cups cooked quinoa
• One 15-oz can white beans (like Great Northern), drained
• 1/2 cup chopped fresh basil
• Sea salt and pepper to taste
• 4 large red bell peppers, halved lengthwise, ribs removed

Preheat oven to 350 degrees. Heat oil in a large skillet over medium-high heat and add onion and garlic, and cook for 3 minutes. Add quinoa and beans and cook until heated through, about 5 minutes. Remove from heat. Stir in fresh basil and season to taste with salt and pepper.

Fill each bell pepper half with heaping amount of quinoa mixture, and place in baking dish. Cover with a layer of parchment and then foil, and bake 30 minutes, them remove cover and continue to bake for 10 minutes or until tops of stuffed peppers are browned. Let stand 5 minutes before eating and enjoy!