1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 (14 oz) can diced tomatoes, drained
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups Simple Marinara Sauce
Instructions
In a small saucepan, bring 1 1/2 cups water to a boil. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.
Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the onion, mushrooms, garlic, and red pepper flakes, if using. Continue to cook, stirring occassionally, until the mushrooms are golden brown, about 8 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.
Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes. Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, spoon the sauce on top and serve.
Originally Submitted
2/26/2011
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