Quinoa-Stuffed Peppers

Quinoa-Stuffed Peppers
Quinoa-Stuffed Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the stuffed peppers

  • 4

    bell peppers, any color or a combination of colors

  • 1

    tablespoon extra-virgin olive oil

  • 1/2

    cup diced shallot, from 2 to 3 large shallots

  • 1/2

    cup diced zucchini, from 1 small zucchini

  • 1

    cup quinoa, rinsed

  • 2

    cups vegetable broth, plus more for the baking dish

  • 1/2

    teaspoon freshly ground black pepper

  • For the pesto

  • 2

    cups basil leaves, rinsed and dried

  • 2

    tablespoons pine nuts

  • 2 to 4

    medium cloves garlic

  • 2

    tablespoons walnuts

  • 1/2

    cup extra-virgin olive oil

Directions

Preheat the oven to 400 degrees. Spray a baking dish large enough to hold the 4 peppers with nonstick cooking oil spray. Slice off the stem and a thin portion of the top of each bell pepper. Scoop out and discard the ribs and seeds. Discard the stems, and cut the remaining pepper tops into fine dice. Heat the oil in a medium saucepan over medium heat. When the oil is hot, add the shallot, diced pepper tops and zucchini; stir to combine. Add the quinoa and stir for about 2 minutes or until the quinoa is lightly toasted. Add the broth, bring it to a boil and cook for 5 minutes, then reduce the heat to low or medium low and cook, adjusting the heat so that the liquid is barely bubbling around the edges and stirring occasionally, until all of the liquid is absorbed, 5 to 10 minutes. Add the pepper and stir to combine. Spoon the filling into the peppers. Transfer the stuffed peppers to the prepared baking dish and pour a thin layer of broth into the bottom of the dish. Bake for 20 minutes. While the peppers are baking, combine the basil, pine nuts, garlic (to taste) and the walnuts in the bowl of a food processor and pulse to combine. With the motor running, add the oil in a thin, steady stream through the feed tube and puree into a smooth sauce. To serve, drizzle a little of the pesto over each pepper. Pass the remaining pesto at the table.

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