Red Quinoa Stuffed Peppers

16 20-oz. portions Yield

Ingredients

  • 36 ct. Markon Medium Green Peppers, sliced lengthwise and trimmed
  • 9 lb. (Recipe) Red Quinoa with Egg and Vegetables
  • 8 oz. (Recipe) Parmesan-Lemon Breadcrumbs
  • 1/2 c. Trade East Parsley Flakes

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

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: Refrigerate at 41°F, or below. Store in a single layer.

To Reheat:

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 300°F oven for 30 minutes, or until warmed through. CCP: Final internal cooking temperature must reach a minimum of 165°F within 2 hours.