Chef Bill Collins is here to share his recipe for vegetarian stuffed peppers. They’re healthy, and serve 4 people for $13.50!
1 cup Quinoa (uncooked)
4 red, yellow, or orange peppers
1 tablespoon olive oil
1 onion, peeled and minced
1 teaspoon dried oregano
½ teaspoon dried rosemary
3 garlic cloves, peeled and minced
1 zucchini, finely chopped
1 summer squash, finely chopped
14 oz. canned whole tomatoes, drained, crushed by hand
¼ cup parmesan cheese
3 scallions, sliced
salt and pepper
A Fast Sauce
1 tablespoon olive oil
2 cloves garlic, peeled and minced
1 28 oz. can diced tomatoes
¼ cup white wine
2 teaspoons dried basil
1 teaspoons salt
1/2 teaspoon black pepper
- Cook the quinoa according to the package’s instructions, and set aside. You can do this one day ahead
- Set aside a large saucepan that is large enough to hold the up-right peppers, and can still be closed with a lid.
To make the sauce:
- In a saucepan, over a medium heat, add the olive oil. Then add the garlic, and sauté for 20 seconds, or until fragrant. Add the diced tomatoes and wine. Bring to a light boil, and simmer for 20 minutes. Add the basil, and simmer for 10 more minutes. Adjust the flavor with salt and pepper. You can do this step up to two days ahead.
- Remove the tops of the peppers, and discard the stem. Remove the seeds and ribs from the peppers and set aide. Mince the tops of the peppers and set aside.
- Over a medium heat, heat a medium-sized saucepan, and add the olive oil, then the minced pepper, onion, oregano, and rosemary. Cook for 5 minutes, or until the onion is mostly cooked through. Add the garlic, and cook for 30 seconds, or until it becomes fragrant.
- Add the summer squash and zucchini, and cook for 3 minutes, or until they start to become soft. Add the tomatoes, and cook until they’re heated through.
- Add the cooked quinoa, parmesan cheese, and scallions. Adjust the flavor with salt and pepper as needed.
- Fill the peppers with the with the quinoa mixture. Add approximately ½ of the tomato sauce into to bottom of the pan that’s large enough to hold the peppers upright. Add in the filled peppers, standing them upright.
- Cover the pot, and bring to a simmer. Cook for approximately 30 minutes, or until the peppers are cooked through (a paring knife will easily slide into the pepper)
Serve with pasta and remaining tomato sauce.
Makes 4 servings.