Quinoa Stuffed Peppers
An Eastern European take on a traditonal dish. Tender bell peppers are baked with a savory filling of quinoa with fresh herbs.
- 2-3 bell peppers
- 1 cup of quinoa
- 2 cups of chicken broth
- 2 tbsp of oil plus extra
- 1 yellow onion, chopped
- 1 clove of garlic, minced
- 2 tsp of Vegeta
- 1 tsp of paprika
- 2 tsp of marjoram
- 1/4 cup of fresh parsley, minced
- 1 cup of water
- Salt and pepper to taste
- On your stovetop, bring the chicken broth to a boil using a small saucepan.
- Place the quinoa into the broth.
- Bring the broth to boil again, then lower and simmer until the quinoa is fully cooked.
- Preheat your oven to 350°. Set up a deep baking dish or pan to use.
- Wash and prepare the peppers. Cut off the tops to make lids, and remove all the seeds from the inside.
- In a stock pot or large sauté pan, heat up the olive oil on medium heat.
- Place the onions and garlic into the oil, cooking them until the onions soften.
- Add in the quinoa, Vegeta, paprika, marjoram, and parsley, stirring it all up.
- Season the mixture with salt and pepper, then cook for a few more minutes.
- Remove the filling from the heat.
- Spoon the quinoa mixture into the peppers, filling them completely with just a little room to place the lid back on.
- Place the stuffed peppers into the baking dish or pan, then pour the water over them.
- Drizzle the peppers with some more olive oil.
- Bake the peppers until they are tender.
When prepping the peppers, cut at an inward, downward angle. The lid will stay on top as opposed to falling into the pepper.
If a pepper won't stand on its own (and it's important to you), then cut a little bit off the bottom so make it sit level.
If you end up with more flling than peppers, just make a cup out of aluminum foil and cook it with the peppers.
Vegeta is a blend of dried vegetables and seasonings found mostly in the ethnic sections of grocery stores or anywhere you can buy imported goods from Central Europe. If you can’t find Vegeta in your neck of the woods, then check the spices aisle for a “21 Seasoning Mix”, which is similar. I would forewarn though to be careful on how much you use, because it can make a dish very salty.