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!
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.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2021 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!