The filling is a mixture of quinoa, zucchini, celery, canned tomatoes, onion, and garlic, mixed with some Italian herbs and a healthy dose of white wine. The filling is then stuffed into peppers and baked for a bit to finish things off. Served with a nice salad, one of these peppers is absolutely a meal in itself. I like using quinoa instead of more standard fillings like rice because it has a high protein content, as well as calcium and iron. Plus it's delicious! Be sure to rinse the quinoa to remove bitterness before cooking.
To make four stuffed peppers of your own, you will need:
4 large green peppers, seeds removed
For the stuffing
1 tbsp olive oil
3-4 cloves garlic, crushed
1 small onion, diced
1 tsp oregano
1 tsp thyme
1/2 tsp basil
1 bay leaf
1 zucchini, diced
1 c. quinoa, rinsed
1 14oz. can tomatoes
1/2 c. white wine
1 c. water or vegetable stock
1. In a medium sized saucepan on medium heat (note: you will be cooking the quinoa in this pan as well, so a fry pan will probably NOT cut it), heat the oil. Add onions, saute for 4-5 minutes, until softened. Add garlic and saute for 1-2 minutes more.
2. Add oregano, thyme, basil, bay leaf, and zucchini. Saute for 3-4 minutes.
3. Add quinoa. Stir for 1 minute, all ingredients should be evenly mixed. Add tomatoes, wine, and water or vegetable stock. Cover pot and bring to a boil. Turn heat down and cover mixture, allowing to cook until liquid has been absorbed (~25-30 minutes). When the liquid is almost all absorbed, start the oven preheating to 350F.
4. Spoon filling into peppers, making sure to fill each one completely. Place peppers on a greased baking sheet and pop them in the oven for 30 minutes, or until outsides of peppers are beginning to brown.
5. Remove peppers from oven and allow to cool for a few minutes. Serve whole or sliced in half to show off the stuffing:
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