Serves: 2 / Time: 30 minutes
Ingredients
- 1/2 Cup Uncooked Quinoa
- 1 Cup Vegetable Stock
- 1/2 Cup Carrots
- 1/2 Cup Peas
- 2 Tablespoons Colombo Dry Marsala
- 2 Green Bell Peppers
Directions
Preheat oven to 375 degrees.
In a small saucepan, cook the quinoa in the vegetable stock for 15-20 minutes until it is just cooked. Peel and dice the carrots and cut the tops off the bell peppers, slice so the top comes off cleanly. Pull out all the seeds.
In a bowl, mix together the quinoa, carrots, peas and two tablespoons of ColomboMarsala. Stuff the green peppers with the filling, replace the top of the pepper, and wrap the whole thing in aluminum foil.
Enjoy!
