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Introduction
The origins of stuffed vegetables can be traced back to ancient civilizations, including the Greeks, who were known for their innovative culinary techniques and love for nutrient-rich ingredients. These Greek Quinoa Stuffed Peppers are a modern twist on a classic Mediterranean dish, combining the rich cultural heritage with a contemporary focus on healthy eating. The use of quinoa, an ancient 'superfood' grain celebrated by the Incas, adds a delightful nutty flavor and valuable plant-based protein to this dish, making it a satisfying and nourishing choice for any occasion.
Ingredients
• 6 large bell peppers (a mix of colors like red, yellow, and orange)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable or chicken broth
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 8 ounces baby spinach, washed and roughly chopped
• 1/2 cup sun-dried tomatoes, julienned or chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons olive oil, plus more for drizzling
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
Step 1:
Preheat the oven to 375°F (190°C). Prepare the quinoa according to package instructions, using the vegetable or chicken broth instead of water. Set aside.
Step 2:
Cut off the tops of the bell peppers, and remove the seeds and membranes. Set the peppers aside.
Step 3:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until translucent. Add the minced garlic and cook for an additional minute.
Step 4:
Add the chopped spinach to the skillet and cook until just wilted, about 2-3 minutes. Remove the skillet from heat and stir in the cooked quinoa, sun-dried tomatoes, crumbled feta, dill, oregano, and salt and pepper to taste.
Step 5:
Stuff the bell peppers with the quinoa mixture, packing them tightly. Arrange the stuffed peppers in a baking dish or on a sheet pan. Drizzle the tops with olive oil.
Step 6:
Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
Step 7:
Remove the stuffed peppers from the oven and let cool for 5 minutes. Serve warm with lemon wedges on the side.
Q: Can I use a different grain instead of quinoa?
A: Yes, you can substitute quinoa with cooked rice, bulgur, or even cooked lentils or chickpeas for a different texture and flavor profile.
Q: Is it necessary to precook the bell peppers before stuffing and baking?
A: No, it's not necessary to precook the bell peppers. The baking time is sufficient to cook the peppers through while also heating the filling.
Q: Can I prepare the stuffed peppers ahead of time and bake them later?
A: Yes, you can prepare the stuffing mixture and stuff the peppers ahead of time. Store them in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if baking from chilled.
• For a vegan option, substitute feta cheese with a plant-based alternative or omit it.
• If sun-dried tomatoes are not available, use fresh cherry tomatoes or canned diced tomatoes.
• Consider using a mixture of colorful bell peppers for a visually appealing presentation.
• Leftovers can be stored in the refrigerator for up to 4 days.
• For added protein, consider mixing in cooked chickpeas or lentils.
Serve the stuffed peppers warm, garnished with fresh dill or oregano, if desired. Offer lemon wedges on the side to brighten the flavors.
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
Multitask by cooking the quinoa while prepping the vegetables and stuffing mixture. Stuff the peppers while the quinoa cooks to save time.
- Be careful not to overcook the spinach in the skillet, as it can become bitter and lose its vibrant color.
- Pack the stuffing mixture tightly into the peppers to ensure they hold their shape during baking.
- For a crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.
For a heartier dish, add cooked chickpeas or lentils to the stuffing mixture. You can also substitute feta with a plant-based cheese alternative for a vegan version.
These stuffed peppers pair well with a crisp white wine, such as a Sauvignon Blanc or a light, herbal cocktail. They also make a delightful main course alongside a fresh green salad or roasted vegetables.
Summer
This recipe contains dairy (feta cheese) and may contain gluten, depending on the broth used. For a gluten-free and vegan option, use gluten-free vegetable broth and omit the feta cheese or substitute with a plant-based alternative.
