Pimientos rellenos de quinoa roja

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.

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 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 4 oz. of chilled red quinoa mix into each chilled green pepper half. Each pepper should weigh 6 oz. when finished. Spread containers out on parchment-lined sheet pans. Place 4 peppers in each container. Sprinkle 1 Tbsp. of breadcrumbs and 1/4  tsp. of dried parsley over the top of the quinoa before covering. Refrigerate until needed. CCP: Conservar en el frigorífico a una temperatura de 41 °F o inferior. Store in a single layer.

To Reheat:

Microondas: Remove lid. Cook on regular cycle until warmed through. 

Horno: Remove lid. Place container on a metal sheet pan. Bake in in a heated 300°F oven for 30 minutes, or until warmed through. CCP: La temperatura interna final de cocción debe alcanzar un mínimo de 165 °F en un plazo de 2 horas.