Mini Sweet Pepper Pilaf
Flavor Profile | HEARTY | SWEET
Satisfy your fall craving with this delicious Cranberry Almond Mini Sweet Pepper Pilaf! Filled with a variety of grains and sweetened by our Mini Sweet Peppers.
10 MINUTES
PREP TIME
35 MINUTES
Total TIME
6 SERVES
SERVINGS
What You Need
Ingredients
- 1 ½ cups Pero Family Farms Mini Sweet Peppers, seeded and halved
- 2 tbls Olive oil
- 2/3 cup Slivered Almonds
- ½ cup Dried Cranberries
- 1 ½ cups Mixed Grains (red rice, brown germinated rice, barley)
- ½ cup White Quinoa
- 2 cups Water
- 2 tsp Sea Salt
- ½ tsp Black Pepper
- ¼ cup Flat Leaf Parsley, minced for garnish
What You Need
Lets Get Started
Directions
- Prepare the pilaf grains first by adding 1 tbls of the olive oil to a sauce pan. Add in the grains, water and 1 tsp of sea salt. Bring the pot to a boil. Once boiling reduce heat to low, cover the pot, and allow the grains to cook for 25 minutes.
- For the Mini Sweet Peppers remove the tops, seeds, and cut the Mini Sweet Peppers in half. In a saute pan add the remaining 1 tbls of olive oil over medium heat. Add the halved mini sweet peppers and a pinch or 2 of salt and pepper. Let the Mini Sweet Peppers cook for 5-8 minutes until their color has become brighter and their fragrance fills the air. Turn the heat off and place the cooked Mini Sweet Peppers into a bowl.
- Once the mixed grain pilaf has cooked use a fork to fluff. Add the cooked grains to the bowl with the cooked Mini Sweet Peppers. Mix in the dried cranberries, slivered almonds, and the minced flat leaf. Add a touch more salt and pepper to season the dish and serve.
- Optional to add a protein. Keep in the refrigerator in an airtight container for up to 5 days. Freezer friendly for up to 2 months.
Get More Recipes
Visit this recipe page:
https://www.perofamilyfarms.com/recipe/mini-sweet-pepper-pilaf/
