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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | cup | quinoa, organic, rinsed well | 4 | large (2-1/4 per lb, approx 3-3/4" long, 3" dia) | whole green, yellow, red, or orange | 1 | large | Red onion, chopped | 3 | ounces | Mushrooms, button or Crimini | 2 | cloves | garlic, chopped | 1 | tablespoon | olive oil | 1/4 | teaspoon | crushed red pepper flakes | 1 | tablespoon | tomato paste | 1 | medium | zucchini, sliced | 1 | can (16 fl oz) | tomatoes canned, diced | 1 | tablespoon | oregano (fresh) | 1/4 | teaspoon | salt | 1/4 | teaspoon | black pepper, ground |
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Steps
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Sequence
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Step
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| | 1 | In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. 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. | | 3 | 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. | | 4 | In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, 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. | | 5 | 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. |
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