Stuffed Red Peppers with Quinoa and Seasonal Veggies

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October 8, 2015

A vegetarian twist to one of my favorite autumn dish


5-7 Servings

1 cup boiled quinoa

½ medium size onion, minced

1 carrot, finely diced

½ eggplant, cut to small pieces

1 zucchini, cut to small pieces

¼ cup tomato puree

1 tablespoon olive oil

1 tablespoon fresh parsley

½ tablespoon fresh dill

1 teaspoon freshly ground black pepper

Red peppers

Salt to taste


1In a large sauté pan heat 1 tablespoon olive oil. Add the onion and cook until soft, about 2-3 minutes. Then add the vegetables and the salt, black pepper, fresh herbs and cook for another 4 minutes. Add the tomato puree and cook for another 6 minutes. Mix well with the quinoa.

2Preheat the oven to 350F.

3Clean the red peppers. With a small knife cut an opening around the steam, like a “hat”. Preserve it. Remove all the seeds. Stuff the pepper gently with a spoon, so you don’t break the skin. When all the peppers are ready, arrange them like little dolls with “hats on” in a deep baking pod. Add water enough to cover ¾ of them and place them in the oven. Bake the stuffed peppers for 25 minutes

4Serve them with yogurt on a side.


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