Easy vegetarian stuffed peppers with quinoa, feta filling.
I had to laugh a little when I was served stuffed peppers at a wedding last summer. Don’t get me wrong, they’re so satisfying, but I don’t think of them as “banquet” food because they’re sooo easy, like “Manic Monday” level easy. Stuffed peppers, and really most anything that’s stuffed, are one of those dinners that seem fancy but are, in reality, super easy. They’re also totally delicious, which is my favorite combo! Today’s recipe is Easy Vegetarian Quinoa Stuffed Peppers. It feels like a cozy and hearty meal but is actually pretty light; I can easily polish off a whole pepper, maybe two…this is a no judgment zone!;)
These are also perfect for having some creative fun in the kitchen because you can really stuff a pepper with just about anything…add enough feta to that anything, and it’s bound to be tasty. Feel free to omit what you don’t like or add whatever variety of extras you happen to have on hand. This is great if you need a quick gluten free option! Change up the spices, or omit the cayenne, if you don’t like any heat. Any extra filling can be eaten on its own; stir in some chickpeas for an easy dinner. Scoop it up with crackers or put on top of mixed greens for a work lunch.
There are a few steps for making these: steaming the peppers and boiling the quinoa, making the filling, stuffing the peppers, and then baking them. None of the steps are laborious or take overly long. But, you can easily prep in advance, if you choose, either by steaming the peppers, cooking the quinoa, or making the filling a day or two before needed while doing other household tasks, etc. You could also complete all the steps aside from the oven time and then refrigerate, baking them the next day. The recipe can be cut in half to make fewer servings if it’s just for you, or for you and a roommate or spouse. There are no rules; do whatever works! B-Cake Bakes is all about finding freedom in the kitchen!
EASY VEGETARIAN QUINOA STUFFED PEPPERS (VG, GF, SD)
Yield: 6 large or up to 9 small stuffed peppers
What You'll Need:
1 cup dry quinoa
1 cup broth (I like using chicken bone broth, but use vegetable broth to keep the dish vegetarian)
1¼ cup water
6 large bell peppers, any color (if using smaller peppers, there should be enough filling for up to 9)
1 medium red onion, diced
4 stalks celery, diced
4 large cloves garlic, minced
1 tablespoon extra virgin olive oil, plus more for baking
2 medium tomatoes, diced
1 teaspoon paprika
½ teaspoon ground turmeric
¼ teaspoon cayenne
¼ cup chopped fresh basil, or 2 heaping tablespoons basil puree(if out of season or unavailable)
4 ounces feta cheese
Salt and pepper, to taste (I like using lemon pepper in place of plain black pepper)
How To Make it
1. Cut the stem out of each bell pepper to create a hole opening. Using a small spoon, scoop the seeds out and rinse thoroughly. Steam the peppers for 7-8 minutes. If you could only find small bell peppers, steam for less time, checking after about 5 minutes. They should be slightly tender but not cooked through, as they will finish cooking when they bake in the oven. Rinse in ice water to stop them from cooking too long; this will help prevent them from becoming soggy. Flip them upside down on paper towels, until the excess water has drained out; pat them as fully dry as you can. Then place them on a baking tray lined with parchment paper.
2. In a small to medium sized saucepan, stir together quinoa, broth, and water, and bring to a boil. Turn heat down to medium-low, just enough to maintain a simmer, and cook, covered, until liquid is absorbed, about 20-25 minutes.
3. Preheat the oven to 425 degrees.
4. While the quinoa is cooking, heat the olive oil in a large pan over medium heat. Add the garlic, onion, and celery, and cook until softened, 5-10 minutes.
5. Stir in the paprika, turmeric, cayenne, basil, and ½ teaspoon of salt. Continue cooking for an additional 5 minutes, turning the heat down to low.
6. Add in the chopped tomatoes, and keep warm while flavors meld. Add additional salt, if desired, and pepper or lemon pepper to taste.
7. Crumble the feta cheese into the quinoa mixture, allowing it to melt slightly. Gently stir until the quinoa mixture looks creamy.
8. Add filling to each pepper, about ¾ cup for large peppers and ½ cup for small peppers. Really pack it down into the pepper to make sure the entire pepper is stuffed! Brush the outside of each pepper lightly with the extra olive oil. Bake until peppers look roasted and the stuffing is nicely browned, about 20-25 minutes. Allow to cool slightly, then serve fresh. A green salad with a vinaigrette dressing makes a perfect accompaniment for a light meal. A three-bean salad would be a delightful side as well, or Roman style artichokes. Or, serve with additional protein, such as easy baked chicken breasts, or stir-fried shrimp.
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Abby
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