I've recently started getting baskets of fruits and vegetables from Bountiful Baskets (you should check it out and see if it exists in your area...great program!). I have been loving the variety of produce, and it's forced me to try things that I normally wouldn't buy in the grocery store.
For instance, one day I got 10 anaheim peppers in my basket. What exactly do you do with 10 anaheim peppers?
My thought - why don't I stuff them with seasoned quinoa and cover them with spaghetti sauce? BAM! It was easy and absolutely delicious. We've eaten this recipe twice, and I've loved it both times. And I love that it can easily be turned vegetarian. I've got some vegetarian friends that I love having over, but I'm running out of ideas for things to feed them. This recipe is sure to be a hit!
- 1 1/2 cup water
- 1 bay leaf
- 1 cup quinoa, rinsed and drained
- 2 t. parsley flakes
- 1 t. salt
- 1 t. Italian seasoning
- 1/2 t. paprika
- 1/8 t. marjoram
- 1/2 t. thyme
- 2 T. sunflower seeds
- 10 anaheim peppers
In a small saucepan, bring the water, quinoa, bay leaf, and seasonings to a boil. Reduce heat; simmer, covered, for 15-20 minutes or until liquid is absorbed. Discard bay leaf and stir in sunflower seeds.
Cut stems off peppers and discard seeds. In a large kettle, bring water to a boil. Drop peppers in and boil for about 3 minutes, or until crisp-tender. Remove peppers and spoon quinoa mixture into them.
Place peppers in a large baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 20-25 minutes or until peppers are tender. Serve with spaghetti sauce.