Quinoa-Stuffed Peppers

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.

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.

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.