Tuesday, September 14, 2010

Stuffed Pesto Peppers

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

6 red bell peppers
2 cups beans
½ cup Zócalo Gourmet Kañiwa grains cooked
2 cups broccoli florets, steamed and chopped
4 Tbsp. basil pesto
1 Tbsp. Zócalo Gourmet Aji Panca

Preheat oven to 350 degrees F.
Cook Kañiwa as directed on package. Drain and set aside.
Meanwhile, remove and discard the tops, seeds and membranes of bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upwards.
In a bowl, mix kañiwa, beans, chopped broccoli, basil pesto and Zócalo Gourmet Aji Panca; mix well. 
Spoon mixture into hollowed peppers.
Bake for 30 minutes or until peppers are tender.
Sprinkle with grated Parmesan cheese, if desired.

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