stuffed peppers
STUFFED PEPPERS Makes 3 peppers INGREDIENTS: • • • • • • • • • •
3 red peppers 1 TBS extra virgin olive oil 1 onion – chopped 4 cloves garlic – minced ¼ cup tomato basil pasta sauce (store-bought jar) ½ cup cooked red quinoa ½ cup cooked brown lentils 1 tomato - diced 1 small red onion - diced several sprigs of cilantro
DIRECTIONS: 1. Preheat oven to 350°. Cut the tops off the peppers and scoop out the seeds, then blanch in boiling water for about 3-4 minutes. Drain them and place in a glass baking dish. 2. Add the olive oil to a pan and sauté the onion for about 5 minutes over medium heat or until translucent. Add in the garlic and cook for an additional 2 minutes just until lightly browned and fragrant. 3. Add the tomato sauce to the pan and then combine it with the quinoa and lentils. 4. Fill each pepper with the mixture and then place the dish in the oven for 15 minutes or until the peppers are softened. 5. Remove the peppers from the oven and top with raw tomatoes, red onion, and cilantro. Love Notes: Note that you will need to cook your red quinoa and brown lentils (separately) ahead of time. I usually season my quinoa with a mixture of coriander, kosher salt, white pepper, celery powder, and savory spices, but you can use any spice blend of your liking.
3 red peppers 1 TBS extra virgin olive oil 1 onion – chopped 4 cloves garlic – minced ¼ cup tomato basil pasta sauce (store-bought jar) ½ cup cooked red quinoa ½ cup cooked brown lentils 1 tomato - diced 1 small red onion - diced several sprigs of cilantro
DIRECTIONS: 1. Preheat oven to 350°. Cut the tops off the peppers and scoop out the seeds, then blanch in boiling water for about 3-4 minutes. Drain them and place in a glass baking dish. 2. Add the olive oil to a pan and sauté the onion for about 5 minutes over medium heat or until translucent. Add in the garlic and cook for an additional 2 minutes just until lightly browned and fragrant. 3. Add the tomato sauce to the pan and then combine it with the quinoa and lentils. 4. Fill each pepper with the mixture and then place the dish in the oven for 15 minutes or until the peppers are softened. 5. Remove the peppers from the oven and top with raw tomatoes, red onion, and cilantro. Love Notes: Note that you will need to cook your red quinoa and brown lentils (separately) ahead of time. I usually season my quinoa with a mixture of coriander, kosher salt, white pepper, celery powder, and savory spices, but you can use any spice blend of your liking.
