It seems like such a foodie-mommy-blogger cliché to include a tidbit about the “picky husband” loving “X” dish — but my husband really is picky, and he really did love this dish. I guess sometimes it’s worth mentioning.
My Best Stuffed Peppers recipe is one of my top trending recipes. I wasn’t lying when I referred to them as “the best”, but this is a pesco-vegetarian blog now; unfortunately, those gems have meat in them. CONTENT DILEMMA. Should it stay or should it go now? Instead of deleting the recipe and sending readers to the ol’ dreaded 404 error page, I figured I’d give the recipe a vegetarian makeover and include a link to it *in* that post.
How’s that for problem solving?
Once again, I’m dubbing these stuffed peppers the “best” in their veg-friendly category because they were super duper dynamite, and even my skeptical quinoa-hating husband devoured them. Maybe it’s because I’m clever and included a jumble of ingredients he loves — like black olives, juicy grape tomatoes, tangy feta and earthy pesto — or maybe it’s because when done right, quinoa is actually friggin’ delicious.
I vote the latter.
For extra flavor, I cooked the quinoa in vegetable broth; not gonna lie, it was tasty AF right out of the pot. I’m pretty excited to do more with this super grain. It’s quite pricey, but a little dry quinoa goes a long way once cooked. I even added some to my Pumpkin Chili for lunch last week and it was delish.
Best Quinoa Stuffed Peppers
- 2 bell peppers halved and gutted
- 1.5 cups of cooked quinoa cooked in vegetable broth
- 1 tablespoon of pesto
- 1 cup + 1/2 tablespoon of tomato sauce divided
- 1.5 oz black olives approx. 1/4 cup, chopped
- 1.5 oz grape tomatoes chopped
- 1 tablespoon of freshly shredded parmesan
- 1/4 cup crumbled feta
- Fresh parsley optional, chopped, for garnish
- Pre-heat the oven to 425 degrees C.
- Place the bell pepper halves on a skillet or baking pan and bake in the oven for approx. 15-20 minutes — or until the skin blisters/browns and peppers are tender.
- Remove from oven and set aside.
- Cook the quinoa as per the packages instructions (cook in veg broth instead of water).
- In a large bowl, combine the quinoa, pesto and 1/2 tablespoon of tomato sauce. Stir well to combine.
- Add the black olives, grape tomatoes and freshly shredded parmesan to the quinoa mixture. Stir again to combine.
- Stuff the peppers with the quinoa mixture.
- Pour 1 cup of tomato sauce, into the skillet or baking pan, over and around the peppers.
- Evenly distribute crumbled feta over the peppers.
- Place in the oven and bake for 10 minutes.
- Remove and garnish with chopped fresh parsley (optional).