Quinoa Nut Stuffed Green Peppers (serves 4)

Stuffed green peppers have always been one of my favorite dishes. I love them either baked or raw and consider them to be an excellent comfort food. For a variation of this dish, consider using it to stuff cabbage or grape leaves. ~ Glyn

Quinoa-Nut Stuffed Green Peppers (serves 4)

2 large green peppers, halved, seeded and blanched
2 c homemade or prepared organic marinara sauce
½ Recipe Quinoa-Nut Pilaf

Quinoa-Nut Pilaf (serves 4)
2¼ c raw, unsalted, assorted nuts. I used ¼ c each of:
Pecans
Walnuts
Peanuts
Almonds
Pine Nuts
Pumpkin Seeds
Hazelnuts
Cashews
Peanuts

1 c rainbow quinoa
1 medium onion, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 c vegetable (or chicken or meat stock)
½ tsp. salt (optional)
¼ tsp black pepper
1 tsp. gluten-free soy sauce

2 flax eggs
Thoroughly combine 2 tbsp. ground flax seeds with 6 tbsp. water and refrigerate until cold and thick.

Roast the nuts for 10 minutes in a 350 degree oven. Cool. Chop the nuts coarsely in a blender, food processor or by hand.

Saute the onion garlic and quinoa in the olive oil until the onions are translucent and the quinoa lightly browned. Stir in the vegetable stock. Add the flax egg and the soy sauce. Cover tightly and cook about 15-20 minutes.

Stir in the toasted nuts.

Place the blanched pepper halves in a non-stick or lightly oiled baking dish.
Combine 1 c of the marinara sauce with the pilaf. Fill the pepper halves.
Carefully pour the remaining marinara sauce around the peppers.
Cover and bake in a slow oven (300 degrees) for 1-1.5 hours to allow the flavors to meld.