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Preparation time: 1 hour
Number of servings: 4

Number of 5 A Day servings: 1


    2  cups quinoa
    2½  cup water
    1/4  cup celery, diced
    1/4 cup onions, diced
    1/4  cup carrots, diced
    1  clove garlic, minced
    1  tsp dried Oregano
    1  tsp dried Basil
    1/4  cup pumpkin seeds, roasted
    1/8  tsp Cayenne pepper
    2  red bell peppers, halved and seeded
    2  green bell peppers, halved and seeded
    1  cup Marinara Sauce


Preheat oven to 375°F. Prepare quinoa according to package directions and set aside. The quinoa can be cooked up to 2 days in advance and stored in a re-sealable bag in the refrigerator.

Heat the olive oil in a nonstick skillet over medium heat. Add the onions, celery, carrots, garlic, oregano and basil. Cook while stirring frequently for 3-5 minutes until vegetables begin to soften.

Add the quinoa and continue to cook, stirring frequently until all ingredients are combined and heated through, about 2 minutes and add pumpkin seeds and cayenne pepper.

Lay pepper halves cut side up on a lightly oiled, sided pan or oven proof ceramic dish. Fill each pepper with a portion of the quinoa mixture.

Add just enough water to the pan to cover the bottom, and cover the pan loosely with aluminum foil.
Bake in the preheated oven 35-40 minutes or until peppers are tender.
Top with marinara sauce and serve one red and one green pepper half to each person.

CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion -
Source: Seven Petusevsky for Melissa’s Variety Produce


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