This is delicious!! I was looking for a fun Daniel Fast cleanse type of dish and came across a variation of this with basmati rice. I chose to use quinoa for the added protein. It would taste good with lentils mixed in as well. I also learned that the next time I cook these peppers, I will steam them in the microwave first so they are more well done when they come out of the oven. Steam them in the microwave for 2-5 minutes first. The flavors came together so well. If you don't like peppers, make the filling first, then add a tbs p or two of water and cook the mixture in a pan until it browns a little and the zucchini and carrots soften. Have fun with this!! Mix in your own stuff. I opted for raisins and apricots. If you prefer different dried fruit, go for it!!
Ingredients:
4 peppers (any color) - Note: I used two peppers and simply sauteed the leftover stuffing.
1/2 cup quinoa
1 2/3 cup water (separate into 1 cup and 2/3 cup)
1 tbsp olive oil
1 finely chopped onion
2 minced garlic cloves
1 inch fresh ginger grated
1 large carrot or two small shredded (the food process is wonderful for this!!)
1 large zucchini or two small shredded
1/4 cup dried apricot and raisins (I might have added a little more than this)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red hot pepper flakes (more if you like hot)
Salt and ground pepper as desired
Recipe:
Preheat oven to 375
Cook quinoa according to package directions (usually 1/2 cup quinoa to 1 cup water...cook until you can fluff with fork). Set aside, but I recommend putting in dish and covering to keep moist if everything else winds up being ready later.
Cut off tops of peppers and remove insides (it will help to choose peppers with flatter bottoms)
Place peppers open-side up in baking dish with 2/3 cup water. Cook on high for 2-3 minutes.
Heat oil in pan and sautee onion, garlic, and ginger for 3 minutes until onions are slightly clear.
Add seasonings (cumin, coriander, pepper, salt, hot pepper) and cook for two more minutes.
Mix in cooked quinoa.
Note: I added 2 tbsp of water to mixture so it wouldn't dry out in oven.
Stuff peppers with mixture. Add more water to dish if necessary. Cover with foil.
Cook for 25-30 minutes. Then cook without cover for 5 minutes to brown top.
Fee free to add cheese to mixture and/or top if desired, but
Ingredients:
4 peppers (any color) - Note: I used two peppers and simply sauteed the leftover stuffing.
1/2 cup quinoa
1 2/3 cup water (separate into 1 cup and 2/3 cup)
1 tbsp olive oil
1 finely chopped onion
2 minced garlic cloves
1 inch fresh ginger grated
1 large carrot or two small shredded (the food process is wonderful for this!!)
1 large zucchini or two small shredded
1/4 cup dried apricot and raisins (I might have added a little more than this)
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp red hot pepper flakes (more if you like hot)
Salt and ground pepper as desired
Recipe:
Preheat oven to 375
Cook quinoa according to package directions (usually 1/2 cup quinoa to 1 cup water...cook until you can fluff with fork). Set aside, but I recommend putting in dish and covering to keep moist if everything else winds up being ready later.
Cut off tops of peppers and remove insides (it will help to choose peppers with flatter bottoms)
Place peppers open-side up in baking dish with 2/3 cup water. Cook on high for 2-3 minutes.
Heat oil in pan and sautee onion, garlic, and ginger for 3 minutes until onions are slightly clear.
Add seasonings (cumin, coriander, pepper, salt, hot pepper) and cook for two more minutes.
Mix in cooked quinoa.
Note: I added 2 tbsp of water to mixture so it wouldn't dry out in oven.
Stuff peppers with mixture. Add more water to dish if necessary. Cover with foil.
Cook for 25-30 minutes. Then cook without cover for 5 minutes to brown top.
Fee free to add cheese to mixture and/or top if desired, but
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