Quinoa and Crab-Stuffed Roasted Red Peppers

Prep. Time:10 mins.
Cook Time:40 mins.

Servings: 6

Ingredients:
1 cup quinoa
1 1/2 Tbsp. extra virgin olive oil
1 small yellow onion, finely chopped
1 1/2 cups lump crab meat
1 cup homemade or store-bought tomato sauce
1/4 cup fresh basil leaves, stacked, rolled, and sliced crosswise into thin strips
pinch of saffron
1 tsp. sea salt
3 medium red bell peppers, halved lengthwise, seeded and cored

Directions:

Place the quinoa in a large bowl, cover with cold water, and then drain through a sieve. Bring 2 cups of water to a boil in a medium saucepan and add the quinoa. Reduce the heat to low and simmer, covered, until the quinoa is tender and has absorbed the liquid, about 25 minutes. Scrape the quinoa into a large bowl to cool slightly.
    
Heat the oven to 375 degree F.
    
Heat 1 tablespoon of the olive oil in a medium skillet over medium-low heat. Add the onion and cook until soft and golden, about 4 minutes. Stir in the crab meat and tomato sauce and cook until warmed through, about 2 minutes. Remove the pan from the heat and stir in the cooked quinoa, basil, saffron, and 1/2 teaspoon of salt. Set aside.
    
Grease the insides of the peppers with the remaining 1 1/2 teaspoons of oil and arrange in a shallow baking dish. Season the insides of the peppers with the remaining 1/2 teaspoon of salt, and roast until they're just tender, about 25 minutes.
    
Remove the pan from the oven and place on a heat-safe work surface. Mound 1/2 cup of the quinoa on top of each pepper half and return the pan to the oven until the peppers are soft and fragrant and the quinoa mixture is hot, about 15 minutes. Remove from the oven and serve hot.