Recipe Directions

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!

Raw_mama's Thoughts

By raw_mama

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.

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After looking for something to do with my sprouted quinoa, I decided this was it! I just made this and yummy! I can not stop eating the stuffing!I added a little something extra to mine though-dill.

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I soak quinoa for 1 hour then rinse a few times and drain, then lightly cover and put in the fridge overnight, I wake up and they are sprouted! I will post a recipe for mexicali quinoa soon.

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I usually sprout them for 24 hours or so. You'll be able to see them sprouted.

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this sounds great! i will deff be trying this!

how long do the Quinoa take to sprout?

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