Herbed Quinoa Stuffed Bell Peppers

Name: Herbed Quinoa Stuffed Bell Peppers
Cook time: 35 min
Yield: 6 servings
Ingredients: 5 ml olive oil divided; 180 g quinoa rinsed and drained; 360 ml vegetable broth for cooking the quinoa; 120 ml water for loosening the filling if needed; 15 ml olive oil divided; 120 g yellow onion small dice; 12 g garlic minced; 180 g tomato small dice; 425 g black beans drained and rinsed if canned; 2 g dried oregano none; 2 g dried thyme none; 2 g ground cumin none; 2 g smoked paprika none; 5 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 15 ml lemon juice freshly squeezed; 15 g fresh parsley chopped; 6 large peppers bell peppers halved lengthwise, seeds and membranes removed; 3 g kosher salt divided; 0.5 g black pepper freshly ground, divided; 10 ml olive oil divided; 85 g cheddar cheese shredded

Bell peppers are halved and baked with a filling of quinoa, black beans, sautéed onion, garlic, tomato, herbs, and cheese. The peppers soften while the filling stays fluffy and substantial, making a colorful Thanksgiving side that holds its shape on the plate.

By Julienne

Cook time: 35 minutes

Servings: 6

Ingredients

5 ml olive oil divided
180 g quinoa rinsed and drained
360 ml vegetable broth for cooking the quinoa
120 ml water for loosening the filling if needed
15 ml olive oil divided
120 g yellow onion small dice
12 g garlic minced
180 g tomato small dice
425 g black beans drained and rinsed if canned
2 g dried oregano none
2 g dried thyme none
2 g ground cumin none
2 g smoked paprika none
5 g kosher salt divided
0.5 g black pepper freshly ground, divided
15 ml lemon juice freshly squeezed
15 g fresh parsley chopped
6 large peppers bell peppers halved lengthwise, seeds and membranes removed
3 g kosher salt divided
0.5 g black pepper freshly ground, divided
10 ml olive oil divided
85 g cheddar cheese shredded

Instructions

Heat the oven to 200 C. Set a 9 x 13 inch baking dish or large baking sheet aside. If using a baking dish, lightly oil it with part of the olive oil. The oven is fully preheated and the pan is ready.
Bring the quinoa and vegetable broth to a boil in the saucepan, then reduce to low, cover, and cook until the grains are tender and the liquid is absorbed, 15 to 18 minutes. Rest off heat for 5 minutes, then fluff. If the pan looks dry before the quinoa is done, add the water 30 ml at a time only as needed. The quinoa is tender, fluffy, and no visible liquid remains.
While the quinoa cooks, heat 15 ml olive oil in the skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then add the garlic and cook for 30 seconds. The onion is translucent and the garlic smells fragrant, not browned.
Stir in the tomato, black beans, oregano, thyme, cumin, smoked paprika, 5 g salt, and 0.5 g black pepper. Cook for 2 to 3 minutes, just until the tomato softens and the beans are hot. Fold in the cooked quinoa, lemon juice, and parsley. If the mixture feels dry, loosen it with a small splash of the reserved water; if it feels wet, cook 1 minute longer. Taste and adjust with the remaining salt and pepper if needed. The filling is cohesive, seasoned, and moist but not wet.
Arrange the bell pepper halves cut-side up in the baking dish. Season the insides with the remaining salt and pepper, then divide the quinoa filling among them, mounding it slightly. Drizzle the remaining olive oil over the peppers and top evenly with the cheese. The peppers are filled to the top and the cheese is evenly distributed.
Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 12 minutes more, until the peppers are tender at the base and the cheese is melted and lightly browned at the edges. A knife slides easily into the pepper walls and the filling is hot throughout.
Let the peppers rest for 5 minutes before serving so the filling sets slightly and the peppers are easier to lift from the pan. The peppers hold together when lifted and the filling no longer looks loose.