issue 36 working_Layout 1 10/2/2013 10:45 PM Page 11
CIDER MAGAZINE
ISSUE 36
inoa
rs with Qu
ppe
Stu?ed Pe
This recipe is for Brian because I’ve heard he
loves quinoa! And, btw, this recipe is delicious!!
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Stuff you Need
1 can (14-1/2 ounces) diced tomatoes,
undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound ground beef
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added
tomato sauce, divided
3/4 cup frozen corn, thawed
Directions
Drain tomatoes reserving juice; set aside. In a
small saucepan, bring water to a boil. Add
quinoa. Reduce heat; cover and simmer for
12-15 minutes or until liquid is absorbed.
Meanwhile, cut peppers in half lengthwise and
remove seeds. In a Dutch oven, cook peppers
in boiling water for 3-5 minutes. Drain and
rinse in cold water; invert onto paper towels.
In a large skillet, cook the beef, onion, parsley,
paprika, salt, pepper flakes and pepper over
medium heat until meat is no longer pink. Add
garlic; cook 1 minute longer. Stir in one can
tomato sauce, corn, quinoa and tomatoes;
heat through.
Spoon into pepper halves. Place in a 13-in. x
9-in. baking dish coated with cooking spray.
Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
Cover and bake at 350° for 30-35 minutes or
until peppers are tender. Sprinkle with cheese;
bake 5 minutes longer or until cheese is
melted. Yield: 4 servings.
PG 11
Libra – Happy Birthday!
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