1. Place 1/4“ of water in the bottom of 3 2” stainless-steel hotel pans. Divide the peppers between the pans. Season to taste with salt and pepper. Cover tightly with foil. Place in a heated 176°C [350°F] oven and cook up to 30 minutes or until tender, but still firm to the bite. Remove foil. Pour off excess water. Let cool uncovered in refrigerator.
2] Scoop 113 g of chilled red quinoa mix into each chilled green pepper half. Each pepper should weigh 170 g when finished. Spread containers out on parchment-lined sheet pans. Place 4 peppers in each container. Sprinkle 1 Tbsp of breadcrumbs and ¼ tsp of dried parsley over the top of the quinoa before covering. Refrigerate until needed. Store in a single layer.
Microwave: Remove lid. Cook on regular cycle until warmed through.
Oven: Remove lid. Place container on a metal sheet pan. Bake in in a heated 148°C [300°F] oven for 30 minutes, or until warmed through.
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