Italian Style Quinoa Stuffed Peppers

Pretty much every culture, everywhere, cooks a version of stuffed peppers. Ingredients, flavors, and favorite techniques depend on the location from indulgent Mexican style cheese stuffed Chile Rellenos, and spiced potato filled Indian capsicums, to my favorite Spanish version bursting with bacalao or chicken and cheese smothered in red sauce. The most common version seen on American tables usually includes green bell peppers, rice, beef, and tomato sauce, takes on an Italian flair.

For this recipe, I’m sticking with that Italian flavor profile, adding some colorful veggies, swapping the rice for my beloved quinoa, and allowing for ‘chef’s choice’ on the ground meat. My personal favorite is Italian style ground pork sausage. Green Bells, the general choice pepper, can sometimes be an unfavorable ingredient for some tastebuds, detecting a bitter aftertaste. I’m pro green bells, but you can absolutely make the switch to their sweet red bell counterpart instead.

QUINOA STUFFED PEPPERS

Ingredients:

·       1/2 c. quinoa

·       1 c. water or stock

·       1 lb. ground meat

·       6 large green bell peppers

·       olive oil, as needed

·       1 yellow onion, diced

·       2 cloves garlic, minced

·       1 large carrot, peeled & diced

·       1 small yellow summer squash, diced

·       ½ c. shredded parmesan cheese, plus more for topping

·       1 tsp. dried oregano

·       1 tsp. dried thyme

·       2-3 c. marinara sauce (as needed)

·       freshly torn basil, for garnish topping

1. To cook quinoa, sweat 1 clove minced garlic and half the diced onion with 1 Tbs. olive oil in a small sauce pan over medium low heat until translucent. Add the quinoa and coat in the mixture. Allow to lightly toast for a minute or two until aromatic. Add 1 cup of stock, and give a stir. Bring to a boil, then cover and reduce to a simmer. Cook for 20-30 minutes until liquid is absorbed and quinoa has ‘popped’. Season with salt and pepper as desired, and set aside.

2. Slice off the top and bottom of each pepper, and remove the core and extra seeds and veins. Discard the seeds and hard core, but roughly chop any extra pepper pieces and set aside to use for sautéed veggies for stuffing.

3. Heat 2 Tbs. olive oil in a large sauté pan over medium heat. Sweat remaining garlic and onion until translucent. Add the ground meat, and cook through, about 8-10 minutes. Finally, Stir in squash, carrots, extra pepper pieces, oregano and thyme and cook for another 3-4 minutes. Season to taste with salt and pepper, and remove from heat.

4. In a large bowl, combine quinoa, meat & veggie mixture & shredded cheese and season with salt & pepper to taste. Mix well. 

5. Scoop heaping spoonfuls of the stuffing into each pepper, allowing stuffing to come over the top of each. Place in a baking pan or Dutch oven, and pour in marinara sauce Cover tightly with tinfoil or lid and bake at 375 degrees for 30 minutes. Remove from oven and remove the foil. If desired, sprinkle each with another tablespoon of cheese, and broil on high for 2-3 minutes until cheese is golden brown and bubbly. Top each pepper with freshly torn basil.