Ancient Grain Stuffed Red Bell Peppers
From Whole Foods MarketServes 4
Impressive, yet simple with whole grains and arame, a mild sea vegetable. Feel free to add more herbs or top with toasted sesame seeds.
Ingredients
1/2 cup uncooked quinoa,
rinsed
1/4 cup uncooked amaranth (or more quinoa)
1 cup frozen edamame, thawed
1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped fresh cilantro, dill or parsley
2 tablespoons brown rice vinegar
4 red bell peppers, tops removed and reserved, then cored and seeded
1/4 cup uncooked amaranth (or more quinoa)
1 cup frozen edamame, thawed
1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
6 green onions, thinly sliced
3 carrots, grated
1/3 cup roughly chopped fresh cilantro, dill or parsley
2 tablespoons brown rice vinegar
4 red bell peppers, tops removed and reserved, then cored and seeded
Method
Preheat oven to 350°F. Put grains and 1 1/2 cups water into a medium pot and bring to a boil. Reduce 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.
