Filling for Stuffed Peppers & Summer Squash
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 c. raw quinoa, cooked (1c.quinoa to 2c. water, apr. 15 minutes)
  • 1 medium onion, chopped
  • 1 c. parsnips or carrots, diced
  • 1 c. celery, diced
  • 1 c. corn, fresh or frozen
  • 2 Tbsp. Driftless Sunflower oil or olive oil
  • 2 tsp. each coriander & cumin seed
  • ½ tsp. red pepper flakes or ¼ tsp. cayenne
  • 3 cloves garlic, minced
  • ½ tsp each salt & pepper
  • 2 c. cheddar or jack cheese, shredded
Instructions
  1. Peppers: Cut in half length wise & remove seeds.
  2. Brush with oil, place cut side down on oiled baking pan
  3. Roast at 400 degrees for about 15 minutes, until softened but not collapsed.
  4. Squash:Cut in half lengthwise & remove seeds with a spoon to create a long cavity. Place cut side down on oiled pan
  5. Roast at 350 degrees for about 30 minutes until softened but not mushy.
  6. Saute onion & spices in oil for a few minutes.
  7. Add garlic, vegetables, salt, & pepper.
  8. Cover & cook for 6-8 minutes, until veggies are just tender.
  9. Combine cooked veggies & quinoa & use to fill prepared peppers or summer squash. Sprinkle with cheese & bake for 10-15 minutes at 350 degrees.

 

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