I’ve heard that necessity is the mother of invention and a recent, busy weeknight with a random assortment of ingredients proved this point in my very own kitchen.
I needed a side dish for dinner but my fridge and pantry were almost bare due to an over-scheduled week. I was left with a few bell peppers, one sad little zucchini and tomatoes from my last farmer’s market visit.
I immediately thought stuffed peppers, but without ground beef or rice, the traditional filling for stuffed peppers, I almost dismissed the idea until I unearthed a bag of quinoa in my pantry.
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Quinoa (pronounced keen-wah) is my go-to whole grain. It’s quick and simple to cook and has a subtle, nutty flavor that pairs nicely with fruits, vegetables, nuts, meats and seafood. As a complete protein, which means it contains all nine essential amino acids, it’s also extremely good for you and a great menu option for vegetarians.
One key step in cooking tasty quinoa is the rinse. Each tiny grain of quinoa is coated with a filmy protective substance called saponin. If not rinsed away, its bitter flavor will take over your dish.
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I used green bell peppers because that’s what I had on hand, but these are equally delicious with red, orange or yellow peppers. You can substitute your vegetables of choice, as well.
Quinoa-Stuffed Peppers
Serves four.
2 medium bell peppers
1 teaspoon olive oil
1 medium shallot, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
½ cup quinoa, rinsed
1 cup chicken stock or broth
1 small zucchini, diced (about 1 cup)
½ diced fresh tomatoes
3 tablespoons crumbled feta cheese, divided
Preheat oven to 400 degrees Fahrenheit.
Cut peppers in half lengthwise, removing seeds and stem. Place in a baking dish and set aside.
Heat olive oil in a medium pot over medium-high heat. Add shallot and garlic and cook until fragrant, about a minute. Add the basil, oregano and quinoa and stir until quinoa is evenly coated with the oil.
Pour in the chicken stock and bring to a boil. Cover the pot and reduce heat to simmer. Cook until liquid is absorbed and quinoa is light and fluffy, about 15-20 minutes. Stir the zucchini, tomatoes and 2 tablespoons of the feta into the quinoa.
Divide the quinoa evenly between the four peppers and bake until peppers soften and begin to brown, about 25-30 minutes.
Remove peppers from oven and sprinkle with remaining tablespoon of feta before serving.