These are so delicious, filling, and so much more exciting than the traditional boring green peppers stuffed with meat and smothered in tomato sauce. If you are not a fan of those stuffed peppers, try this recipe. These are so healthy and stuffed with glorious, protein rich quinoa, and lots of herbs and spices. This dish is completely vegetarian. Replace the feta with a soy, almond or rice "cheese" to make it vegan.
Quinoa Stuffed Peppers
3 medium sized bell peppers, in an array of colors if possible. Just don’t choose green.
Preheat the oven to 375∘F. Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put them face down on a foil lined baking sheet and bake until soft but still retaining shape and bright color, about 15 to 20 minutes.
For the quinoa stuffing you will need:
1 cup quinoa, prepared as per package instructions or raw preparation
1 small zucchini, cut into small quartered chunks
4 oz. cubed goat’s milk feta (or vegan feta)
1/4 cup cured black olives, pitted and chopped
1/2 cup fresh chopped parsley
1/4 cup fresh chopped oregano
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 tbs extra virgin olive oil
1/8 tsp cayenne pepper
juice of 1 lemon + 1 tsp lemon zest
sea salt and fresh black pepper
To garnish & serve:
extra virgin olive oil
pinch sweet ground paprika
Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n pepper. Gently toss until all seasonings and herbs are evenly combined.
Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil and a sprinkling of paprika. Garnish with parsley sprig and serve.
from Julie's Raw Ambition