AuthorParkash BainsCategoryentrees, Indian, MediterraneanDifficultyBeginnerQuinoa Stuffed Peppers — For those of you who like stuffed peppers, you are in for a treat with these quinoa stuffed peppers. My mom used to make Indian stuffed pepper using green bell pepper and making the stuffing with potatoes, peas, onions and spices. They were so yummy. This is my version using a variety of colourful peppers and stuffing them with quinoa, peas, onions, spices and feta cheese. I guess you can call this an Indian fusion recipe.
Preheat oven to 375F
In a medium sized pot bring 1 cup quinoa and 2 cups of water to a boil. Once boiling, reduce heat to medium low, cover and simmer for 15 to 20 minutes until water is completely absorbed. Remove from heat and fluff with a fork.
While quinoa is cooking, saute the onion and garlic in olive oil in a small frying pan on medium high heat. Add peas and cook for about 3 minutes. Add spices and mix well. Add sautéed mixtures to the cooked quinoa, also add the cilantro and feta cheese. Mix everything really well.
Stuff the cored & seeded peppers with the filling, pushing as much filling into them as possible. The tops can be placed back on. Place in baking dish sprayed or brushed with olive oil. Cover with foil and bake for 35 to 40 minutes. Remove foil, if peppers are fully cooked then broil for 1 minute to blister the peppers. If not, bake for a few minutes longer before broiling.
Serve with leftover filling, if any, and a green salad.
Ingredients
Directions
Preheat oven to 375F
In a medium sized pot bring 1 cup quinoa and 2 cups of water to a boil. Once boiling, reduce heat to medium low, cover and simmer for 15 to 20 minutes until water is completely absorbed. Remove from heat and fluff with a fork.
While quinoa is cooking, saute the onion and garlic in olive oil in a small frying pan on medium high heat. Add peas and cook for about 3 minutes. Add spices and mix well. Add sautéed mixtures to the cooked quinoa, also add the cilantro and feta cheese. Mix everything really well.
Stuff the cored & seeded peppers with the filling, pushing as much filling into them as possible. The tops can be placed back on. Place in baking dish sprayed or brushed with olive oil. Cover with foil and bake for 35 to 40 minutes. Remove foil, if peppers are fully cooked then broil for 1 minute to blister the peppers. If not, bake for a few minutes longer before broiling.
Serve with leftover filling, if any, and a green salad.
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