Wednesday, November 16, 2016

Stuffed Peppers

Yield: 4 servings

4 bell peppers, different colours, halved lengthwise and seeded 
2-3 tbsp olive oil
salt and pepper
1 cup quinoa
1 lb ground meat (beef, pork, turkey) (optional)
1 small onion, chopped
2 cloves garlic, finely minced
1/2 zucchini, finely diced
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
2 roma tomatoes, seeded and diced
1 cup loosely packed fresh parsley leaves, chopped

1. Preheat the oven to 375F.
2. Arrange bell pepper halves on a baking sheet. Drizzle with 1 tablespoon of oil and some salt and pepper. Bake for 15-20 minutes or until just fork tender.
3. Meanwhile, cook the quinoa with 2 cups of water. Bring to a boil, cover, and reduce heat to low and cook for 15 minutes, or until water is absorbed. Remove from heat.
4. In a medium saucepan, over medium-high heat, heat 1 tablespoon oil. If using, add the meat and cook through. Remove from pan and set aside.
5. In the same pan, heat the remaining 1 tablespoon of oil. Add the onions and cook, stirring occasionally, until soft, about 4 minutes.
6. Add the garlic and zucchini and cook until zucchini is tender, about 4 minutes. Remove from heat.
7. Add spices, tomato, parsley, and cooked meat if using. Stir to combine.
8. Stuff the pepper halves with the quinoa mixture. Serve warm or at room temperature.

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