Sicilian Quinoa Stuffed Peppers

Sicilian Quinoa Stuffed Peppers | Recipe from Get Cooking with Chef Cindy

INGREDIENTS (Use organic where possible) | Yields 6 servings

Quinoa mise en place
1/2 cup organic white grain Quinoa
1/2 cup organic red grain Quinoa
2 cups chicken broth
2 carrots, divided into 3 parts
1 red onion, quartered
3 garlic cloves

Bell Pepper mise en place
6 large bell peppers, cut in half lengthwise, seeds and membranes removed
6 cloves garlic, minced
2 medium onions, minced
2 medium eggplants, diced small
2 medium zucchini, diced small
1 lb mushrooms. sliced
3 cups low-sodium tomato sauce
2 tsp dried oregano
4 TBSP fresh basil, roughly chopped
Himalayan salt and freshly ground pepper

Optional Garnish
1/4 cup Slivered pine nuts
1/3 cup grated Parmigiano-Reggiano cheese

DIRECTIONS

Quinoa
Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds. Place quinoa, broth, carrot, celery, onion, red onion and garlic in a 1 1/2 quart saucepan and bring to a boil.  Reduce to a simmer, cover and cook until all liquid is absorbed; about 15-20 minutes (white/red grain will be translucent and the germ ring will be visible).  Discard vegetables. Quinoa can be made the day before. Refrigerate until ready to assemble.

Preheat oven to 350 degrees (optional)

Bell Pepper
Steam bell peppers, cut side down, over 1 inch boiling water until nearly tender, about 8 to 10 minutes.

Heat 1/4 cup water to a hard boil and sauté the garlic and onion.  Add eggplant, zucchini and mushrooms and cook until eggplant and zucchini are soft.  Add the cooked quinoa, tomato sauce, oregano.  Spoon vegetable/quinoa mixture into peppers.  Top with fresh basil.  Add salt and pepper to taste.

Serve immediately or bake for 15 minutes.  Garnish with pine nuts and cheese.