These Quinoa Stuffed Peppers are a colorful, healthy but yummy food for the freezing days of winter. During the cold months of the year I really miss the colorful fresh fruits and vegetables of the summer. These quinoa stuff peppers, which are my favorite way to eat quinoa, are a bright and satisfying addition to any weeknight dinner or Shabbos meal.
Quinoa was first domesticated around 4,000 years ago by the Incan people who lived in the Andes Mountains. They even concerned it sacred. Today most of the quinoa we eat is still grown in South America.
Cool fact about quinoa–it’s not a grain. Its actually a berry. That is why some hold that quinoa is kosher for passover. But this recipe is great year round as well!
- 1 ½ cups quinoa
- 3 cups water
- 2 yellow peppers
- 3 orange peppers
- ¼ cup pine nuts
- ½ cup chickpeas
- 1 tsp lemon juice
- 2 tbsp chopped parsley
- Preheat your oven to 350 F.
- In a medium pot rinse quinoa with water, twice. Once you have drained out all of that water add 3 cups of new water to the pot with the quinoa.
- Put the pot on a medium flame with cover slightly ajar and lightly boil until the little tails of the quinoa come out and the water is completely evaporated. (About 25 minutes)
- Cut the off the stems of the peppers and scoop out the insides of the pepper with a spoon, keeping the peppers intact.
- Steam the peppers in a second pot until they are cooked but still hold their shape. (About 5 minutes.)
- In a medium bowl put the quinoa, pine nuts, chickpeas, parsley, and lemon juice and mix until combined.
- Place the peppers, hole side up, in a 9x9 glass pan. Fill the peppers with the quinoa until full. Pour tomato sauce over the top of the stuffed peppers.
- Cover the peppers loosely with foil and bake for 25 minutes.