Summertime gardens should be bursting with tomatoes, zucchini, and peppers about now. Here’s a vegetarian option stuffed bell pepper using quinoa. I use red pepper, but green bells or even large pablanos will work just fine. Walnuts add the meatiness that some might miss.
INGREDIENTS:
2 large red bell peppers, cut in half and seeded
1 cup uncooked quinoa
1 tablespoon olive oil
1 cup chopped zucchini
5-6 Roma tomatoes, chopped
1/2 cup chopped onion
1 stalk celery, chopped
2 tablespoons chopped walnuts
2 garlic cloves, chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Directions
Heat the oven to 350 F.
Cook quinoa according to package directions. Set aside. Heat a large saute pan to medium-high heat. Add oil, zucchini, tomatoes, onion, celery, walnuts, garlic and thyme. Reduce heat to medium after 2 minutes. Once vegetables are tender, add cooked quinoa, salt & pepper. Place the pepper halves on an oiled/sprayed baking sheet. Place 1/2 cup of the quinoa and vegetable mixture into each pepper half. Cover with foil and bake for 15 to 20 minutes. Uncover sprinkle with Parmesan cheese and bake for an additional 5 minutes until peppers are cooked to desired doneness.
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