CSA Recipe - Week 10: Quinoa Stuffed Bell Peppers

 Quinoa Stuffed Bell Peppers
Chef Liz Arraj

1 cup of quinoa
2 cups of water
1/2 tsp. salt
1. Put all ingredients into a medium sized pot with lid. Bring to boil then cover and lower heat. Cook for 15-20 minutes or until all liquid is absorbed. Turn off heat and keep covered for 10 minutes. 
4 bell peppers
2 TBSP. olive oil
4 green onions, sliced
1 jalepeno, seeded or unseeded, minced
1 cup of green beans, chopped into inch long pieces
1 tsp. salt or to taste
1 tsp. black pepper

1. Sautee ingredients in pan. Add cooked quinoa.
2. Cut tops off bell peppers and remove seeds.
3. Place in baking pan with 1 cup of water. Stuff your peppers and put in pan. Cover with foil and bake in oven at 400 degrees for 25 + minutes or until the peppers are tender.