I came up with this after having an abundance of red peppers & needing a lunch recipe that travelled well. I put together left over raw Puttanesca sauce with the sprouted Quinoa to make it a little more filling. The stuffed pepper can easily be wrapped up & taken anywhere. This is what I brought out on the boat for 4th of July & everyone starving/snacking on chips were a little envious.
2 Red Peppers, slice down middle & de-seed
1 cup Sprouted Quinoa
1 cup Cherry tomatoes, Sliced in half
¼ cup Black Olives, chopped
1 tablespoon Capers
¼ cup Parsley, chopped
1 clove Garlic, chopped
3 tablespoon Olive Oil
1 sprinkle Salt
1 sprinkle Pepper, to taste
Please note these amounts are my best approximate. Being Italian, I was taught to cook by adding “a little of this and that” =)
I usually make this sauce a day or so before eating so it has time to marinate.
Mix all ingredients except peppers. Stuff into split peppers & enjoy!