I love quinoa. Also known as “the gold of the Incas” because of its high nutritional value, it’s a complete protein, meaning that it has all nine essential amino acids in it. Plus, since it’s high in magnesium, it supposedly helps with migraines, too! Enough science… beyond its super-power qualities, it tastes yummy and is easy to cook. So once again I was digging through my fridge wondering what I could make without having to go to the store… voila- quinoa stuffed peppers. I had red peppers, onions, fresh herbs, pine nuts, and quinoa and figured this would make a great light healthy dinner… didn’t disappoint one bit. In fact, to my surprise, the boy scarfed his down before I was even half done with mine! (If you knew what a slow eater he is, you’d know how crazy that is!)
My yiayia (grandma) always made Greek stuffed peppers… they had rice, meat, pine nuts, and a tomato base. I LOVED them. As I’ve gotten older and begun experimenting with peppers more and more, I’ve found that they’re great many ways- surely I’ll have a new recipe of some sort up again soon 🙂
Serves 2
INGREDIENTS
*Keep in mind this recipe makes extra quinoa, half if don’t want extra stuffing
(I love having extra quinoa around- I often make
quinoa salads… check one out HERE for ideas)
Alternatively, you could use this amount of quinoa stuffing and just stuff more peppers!!
2 whole bell peppers, any color
1 cup quinoa (uncooked)
1/2 onion, chopped
2 garlic cloves, minced
1/4 cup red pepper, chopped
1 celery stalk, chopped
1 can sliced or diced tomatoes
1/4 cup pine nuts, toasted
handful fresh parsley and thyme, about 1 tbsp each, finely chopped
1/4 tsp oregano
1/4 tsp basil
salt and pepper, to taste
olive oil, about 1-2 tbsp, for sauteing
1/4 cup dry white wine, optional
1/4 cup mozzarella, grated
DIRECTIONS
Preheat oven to 325 degrees
To make quinoa, boil 1 cup of quinoa and 1 1/2 cups of water in a pot with a little salt
Once boiling, turn heat low to simmer, covered, about 20 minutes
Remove from heat and set aside
Meanwhile, chop all veggies and herbs
Sautee onions over medium heat with a touch of salt, followed by peppers, celery, and garlic
After about 5 minutes, when veggies are lightly sautéed, stir in tomatoes (reserve the juice for later), wine (if using), basil, oregano, and salt and pepper
Cook for about ten minutes, until liquids have cooked down
Mix in quinoa and add salt and pepper to taste
To prepare peppers, cut off tops (don’t throw away!) and remove seeds
If peppers don’t stand upright, cut a teeny bit off the bottom to flatten them
Stuff peppers with quinoa mix
*There will be extra stuffing- I use the leftovers to make a quinoa salad- perfect next-day lunch 🙂
Place peppers (and tops) in a baking dish
Top with cheese
Pour the tomato sauce (from earlier) in bottom of pan-
helps to keep moist and makes a nice drizzle for peppers
Bake for about 40 minutes, uncovered, until cheese is browned and peppers are cooked
Serve and enjoy!!
