{"id":1166,"date":"2013-05-20T11:25:24","date_gmt":"2013-05-20T18:25:24","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=1166"},"modified":"2017-02-23T14:21:03","modified_gmt":"2017-02-23T22:21:03","slug":"quinoa-stuffed-bell-peppers","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/quinoa-stuffed-bell-peppers\/","title":{"rendered":"Quinoa Stuffed Bell Peppers"},"content":{"rendered":"<p>Ah, real food. This is the kind of stuff that gets me excited. It&#8217;s so delicious, so fresh, so perfect for spring-time alfresco dining with lots of wine and great conversations.<\/p>\n<p>These peppers aren&#8217;t exactly a Rachael Ray 30-minute meal; they will take some time to prep and you might have to get your hands dirty, but why not get the whole family involved and make a great weekend dinner out of it? The payoff of spending time together to make a fresh and delicious meal is absolutely worth the investment. <!--more--><\/p>\n<p><img loading=\"lazy\" itemprop=\"image\" class=\"alignnone size-full wp-image-1167\" alt=\"Quinoa Stuffed Bell Peppers\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper.jpg\" width=\"700\" height=\"607\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-300x260.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-364x316.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-608x527.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-313x271.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-55x48.jpg 55w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepper-111x96.jpg 111w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-1168\" alt=\"Quinoa Stuffed Bell Peppers\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers.jpg\" width=\"700\" height=\"675\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-300x289.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-364x351.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-608x586.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-313x302.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-50x48.jpg 50w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPeppers-100x96.jpg 100w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><strong><em>Makes 4 servings<\/em><\/strong><\/p>\n<div class=\"content-box-green\">\n<h4 style=\"text-align: center;\">Ingredients:<\/h4>\n<div class=\"one-half first\">\n<ul>\n<li itemprop=\"recipeIngredient\">1 1\/2 cup quinoa<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 cup parsley<\/li>\n<li itemprop=\"recipeIngredient\">1\/3 cup pine nuts<\/li>\n<li itemprop=\"recipeIngredient\">1\/3 cup Kalamata olives<\/li>\n<li itemprop=\"recipeIngredient\">1\/3 cup sun-dried tomatoes<\/li>\n<li itemprop=\"recipeIngredient\">1 lemon (juice + zest)<\/li>\n<li itemprop=\"recipeIngredient\">Sea salt &amp; black pepper<\/li>\n<li itemprop=\"recipeIngredient\">4 bell peppers<\/li>\n<\/ul>\n<\/div>\n<div class=\"one-half\">\n<ul>\n<li itemprop=\"recipeIngredient\">1 red onion<\/li>\n<li itemprop=\"recipeIngredient\">3 medium zucchini<\/li>\n<li itemprop=\"recipeIngredient\">3 cloves garlic<\/li>\n<li itemprop=\"recipeIngredient\">10 oz. sliced mushrooms<\/li>\n<li itemprop=\"recipeIngredient\">1 tablespoon olive oil<\/li>\n<li itemprop=\"recipeIngredient\">Handful of arugula, with balsamic and agave for dressing<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<h4>Part One: The Quinoa<\/h4>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-1173\" alt=\"Quinoa Tabbouleh Stuffed Peppers\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic.jpg\" width=\"700\" height=\"820\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-256x300.jpg 256w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-364x426.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-608x712.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-313x367.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-41x48.jpg 41w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/Mosaic-82x96.jpg 82w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<p>Before we can get started on the peppers, we need to make the quinoa stuffing. We&#8217;re basically making a tabbouleh, like this <a title=\"Quinoa Tabbouleh &amp; Saut\u00e9ed Tempeh\" href=\"https:\/\/oneingredientchef.com\/quinoa-tabbouleh\/\">Quinoa Tabbouleh<\/a> I posted earlier. This adds so much more flavor and depth than if we simply added plain quinoa to the peppers.<\/p>\n<ul>\n<li>Begin cooking the quinoa. First, measure out 1 1\/2 cups and rinse the grains well to remove the bitter coating (you&#8217;ll thank me later). Then, add to a pot with 3 cups water. Let this simmer (covered) for about 20-25 minutes until all the water is absorbed and the quinoa is fluffy.<\/li>\n<li>Meanwhile, chop the parsley, sun-dried tomatoes, and Kalamata olives. Toast the pine nuts in a skillet (it&#8217;s worth the extra step), and set aside the lemon.<\/li>\n<li>When the quinoa is done cooking, add it to a large mixing bowl and fold in all the other ingredients (parsley, sun-dried tomatoes, Kalamata olives, pine nuts, lemon juice, lemon zest, sea salt, and pepper). Give this a taste and adjust any ingredients as needed.<\/li>\n<\/ul>\n<p>This tabbouleh makes a wonderful meal all by itself. The good news? You should have plenty of leftovers after stuffing the peppers.<\/p>\n<h4>Part Two: The Veggies &amp; Peppers<\/h4>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-1171\" alt=\"Quinoa Stuffed Bell Peppers Cooking\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking.jpg\" width=\"700\" height=\"521\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-300x223.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-192x144.jpg 192w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-364x271.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-608x453.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-313x233.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-64x48.jpg 64w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/PeppersCooking-129x96.jpg 129w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n<ul>\n<li>Preheat the oven to about 375\u00ba F.<\/li>\n<li>Cut the onion into small wedges, loosely chunk the garlic, chop the zucchini, and slice the mushrooms. Add all these veggies to a baking pan and toss with a small splash of olive oil, salt, and pepper. Set this aside.<\/li>\n<li>Take the 4 bell peppers and carefully slice them in half. Remove the seeds and white pith. Then, pack in as much of the quinoa stuffing as each pepper will hold.<\/li>\n<li>Set the peppers into the baking pan around the veggies (if you&#8217;re making 4 servings, you&#8217;ll probably need to use two pans). Cover with foil to lock in the flavors and moisture.<\/li>\n<li>Bake for about 45 minutes until the veggies are fully cooked and the peppers are just starting to wilt.<\/li>\n<\/ul>\n<h4>Part Three: Serving<\/h4>\n<p>These peppers go great with bitter greens like arugula. Put a few handfuls of arugula into a bowl and drizzle a little balsamic, agave nectar, and black pepper for a delicious fat-free dressing. Use your hands to gently toss.<\/p>\n<p>Place two stuffed peppers onto a plate, surrounded by some of the roasted veggies and the arugula salad. Grab a bottle of wine, go out to the patio, and enjoy eating a fresh home-cooked meal with the people you care about.<\/p>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-1169\" alt=\"Quinoa Stuffed Bell Peppers\" src=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate.jpg\" width=\"700\" height=\"568\" srcset=\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate.jpg 700w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-300x243.jpg 300w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-364x295.jpg 364w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-608x493.jpg 608w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-313x254.jpg 313w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-59x48.jpg 59w, https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/05\/StuffedPepperPlate-118x96.jpg 118w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ah, real food. This is the kind of stuff that gets me excited. It&#8217;s so delicious, so fresh, so perfect for spring-time alfresco dining with lots of wine and great&#8230;  <a class=\"g1-link g1-link-more\" href=\"https:\/\/oneingredientchef.com\/quinoa-stuffed-bell-peppers\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[26,37,36],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1166"}],"collection":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/comments?post=1166"}],"version-history":[{"count":0,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/posts\/1166\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media\/1167"}],"wp:attachment":[{"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/media?parent=1166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/categories?post=1166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oneingredientchef.com\/wp-json\/wp\/v2\/tags?post=1166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}