1 tablespoon olive oil 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup diced carrots 1 clove finely chopped garlic 1 teaspoon oregano 1 tablespoon chopped fresh basil 3.5 cups brewed quinoa 1/2 cup chopped olives 1/4 teaspoon salt 1/8 teaspoon ground red pepper 2 red bell peppers, cut in half and cleaned 2 green bell peppers, cut in half and cleaned 1 glass of tomato sauce Some greens for serving
Recipe:
1. In a large skillet, heat the oil over medium heat. Put diced vegetables, garlic and greens into a frying pan. Fry, stirring often, until the vegetables begin to soften for 3 to 5 minutes.
2. Add quinoa and olives. Cook, stirring for 2 minutes. Add salt and pepper. Remove from heat.
3. Put the peppers in a double boiler for 4-5 minutes. Also, peppers can be cooked in the microwave: put them in the microwave for 2-3 minutes in a closed dish with 2 tablespoons of water.
4. Fill the halves of the pepper with a mixture of quinoa, place in a lightly oiled baking dish. Pour tomato sauce on top. Add water to slightly cover the bottom of the baking dish.
5. Preheat the oven to 190 degrees. Cover the form with foil and bake until the pepper is tender. It takes 20 to 25 minutes.6. When serving, decorate with greens.
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