Quinoa Stuffed Peppers

Passover can easily become a monotonous week of matzoh brei, potatoes, and gefilte fish, but after discovering last year that quinoa does not fall under the category of “kitniyot” (it is kosher for passover), I developed this vegan friendly dish that can add a little color and variety to the 8 days of passover (and beyond).

Quinoa Stuffed Peppers

• 8 bell peppers (any combination of colors), seeded and with the tops reserved and diced
• 2 cups quinoa
• 2 cups sliced kale
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, chopped
• 1 onion, diced
• Vegetable stock or water, boiling
• Fresh herbs (any combination of parsley, dill, thyme, sage, etc)

Place peppers in a casserole dish such as a Pyrex and set aside.   Heat 1 Tbsp olive oil in a large skillet and saute the garlic and onion over medium/high heat until soft.  Then add the chopped carrot, celery, and pepper tops and saute a few more (about 5) minutes. Add a bit more oil and add the quinoa, stirring until the quinoa is coated with oil.  It might pop a little bit, which is OK.

Add boiling stock or water (quinoa:stock ratio = 1:2), salt and pepper, and turn the heat down to low.  Cover and cook for 10 minutes.  Preheat oven to 350F.  Uncover the skillet and add the chopped kale, stir and replace the cover.  Let this cook for another 8-10 minutes, until all the liquid has been absorbed.   Don’t worry if the quinoa is still slightly al dente as it will continue to cook in the oven.

Fill the peppers with the quinoa mixture. I found that using a canning funnel works wonderfully (pictured above left). Once they are all stuffed, top with fresh herbs, and add about 1/4 cup water to the dish.   Cover with aluminum foil and cook for 45 minutes to an hour, until the peppers are soft. These can be served hot, warm or room temperature.

Try modifying this basic recipe for non-Passover meals using rice, chickpeas, lentils, and different spices.

Similar Posts:

• Making a Pantry Staple from Scratch (Quinoa-Stuffed Grape Leaves)
• Mushroom and Polenta Squares
• Stuffed Cabbage Redux
• Poached Fish “Soup”
• Sunday Supper