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1
Preheat the oven to 400 degrees. Lightly oil a baking pan. Place the quinoa in the finemesh siece and rinse well under running water. In covered pot, bring the quinoa and 2 c. of water to a boil. Lower heat and simmer for about 15 minutes, until the quinoa is soft and the water is absorbed.
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2
While quinoa cooks, cut the bell peppers in half lengthwise and, leavingthe stems on , seed them. Brush the bell pepper shells with about 2 tbs. olive oil, ubsude abd out. Place them cut side down on the prepared baking pan and roast for 15 to 20 min, until softened and slightly browned, but not collapsed. When the bell pepppers are roasted, reduce the oven temperature to 350 degrees.
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3
Meanwhile, in a skillet, warm the remaining tbs. of oil and saute the onions and garlic on medium heat for about 5 min, until the onions have softened. Stir in the cumin, corianders, red pepper flakes, salt, carrots, zucchini, and corn. Cover the pan and cook for about 10 min, until the vegetable are very tender.
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4
Combine the sauteed vegetable and the cooked quinoa and add salt to taste. Turn over the roasted pepper shells and spoon filling into each half. Sprinkle each bell pepper half with some of the grated cheese and bake for 10 to 15 minutes, until the cheese is melted.
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5
Moosewood Retaurant NEW CLASSICS, Copyright by Moosewood, Inc.
