Ancient Grain Stuffed Red Bell Peppers Recipes

COUSCOUS STUFFED ANCIENT SWEETS (RED PEPPERS)

Steps:

• Preheat oven to 375F
• Slitpeppers vertically down the center, leaving the stem intact. Gently spread peppers open and carefully remove the seeds. Season the inside with salt.
• Stuffing:.
• Combine broth, salt, oil, lemon juice, curry powder, garlic and cayenne pepper in a small saucepan. Bring to a quick boil over high heat. Stir in couscous.
• Immediately remove from the heat and quickly cover with a tight lid. Set for 15 minutes.
• After 15 minutes, exactly, remove the lid and fluff with a fork. Transfer the couscous to a large bowl. Add the remaining ingredients and toss to combine. Lightly pack the mixture into the peppers.
• Place the peppers on a silpat lined baking sheet (or spray with cooking spray) and bake for about 15-20 minutes or until the filling is hot and the peppers are tender.

ANCIENT GRAIN STUFFED RED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Put quinoa, amaranth and 1 1/2 cups water in a medium pot and bring to a boil. Reduce heat to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl.
• Toss in edamame, arame, onions, carrots, cilantro and vinegar.
• Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes.
• Uncover and bake until tender, 20 to 30 minutes more.