recipe

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.

PREP TIME

START TO FINISH

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

 

Let’s 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.
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