1 box of Pereg Kañiwa (Baby Quinoa) prepared as directed
4 – 5 Cubanelle peppers – or your choice of peppers – sliced open and seeds removed
3–4 cloves of garlic – chopped
1/4 cup of fresh Italian parsley – chopped
1 small red onion – chopped
1/4 cup golden raisins – chopped
3 tbs. capers plus a tbs. of caper juice – chopped
1/4 cup of Greek olives – pitted and chopped
Juice of 1/2 lemon
4 tbs. grated Romano cheese
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
1/2 tsp. ground oregano
2 tbs. olive oil
Prepare the quinoa as directed, drain and set aside.
Heat a large cast iron frying pan with the olive oil. Add the chopped garlic, parsley, olives, capers, onion and raisins. Saute until the garlic is fragrant then add the quinoa, lemon juice and grated cheese: toss and remove from heat.
Preheat Oven 350 degrees F.
Place the sliced pepper halves on a baking sheet. Stuff with the quinoa mixture. Grate Romano cheese over the top of each pepper halve and drizzle with olive oil.
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