Stuffed peppers with polenta and quinoa
Ingredients
- 4 red peppers
- 1 cup cornmeal
- 3 cups water
- sea salt, to taste
- 1/2 cup quinoa
- 3 tbsp tomato paste
- 1 tsp rosemary
- 1 tsp oregano
- 2 cloves garlic
- basil , to taste
Utensils
- Pot
- Spoon
- Knife
- Casserole
Instructions
- Pour the corn grits into a saucepan of water.
- Cook over medium heat for 20-25 minutes, stirring constantly.
- Once the polenta is thick and runny, add sea salt to taste.
- Add the quinoa to the polenta and mix well.
- Tomato paste Mix , rosemary, oregano and garlic.
- Add the mixture to the polenta.
- Add the fresh basil and mix again.
- Cut the top off the peppers, hollow out the peppers and rinse.
- Stuff the peppers with polenta and sprinkle with basil leaves .
- Bake the stuffed peppers at 170 degrees for 30-35 minutes.
