Peter Piper’s pickled peppers are unappetizing. Allow your tongue to twist itself around this wonderful mosaic of colours and textures instead.
Buried within the recesses of these sweet red peppers are a mixture of pearly ancient grains, purple legumes, and leafy greens. Surrounded by a moat of spice-plenty tomato sauce, this meal is an impressive monument of flavour and charm.
The dairy can be omitted if you are vegan, however we strongly encourage sealing these capsicum capsules with a stringy, gooey, generous heap of cheese. You’ll utter a guttural and embarrassingly audible groan of satisfaction when you eat this. It’s love at first bite.
Quinoa Stuffed Peppers
- 1/2 cup quinoa
- 4 red bell peppers
- 1 teaspoon olive oil
- 1 onion, diced
- 2 handfuls fresh spinach
- 4 mushrooms, diced
- 1 can kidney beans
- mozzarella cheese, grated, to taste (optional)
Cumin-Spiked Tomato Sauce
- 1 can crushed tomatoes
- 2 tsp cumin
- 1 tbsp sugar
- 1 1/2 tbsp paprika
- 2 tsp italian herbs
- Chili flakes, to taste
- a few dashes montreal steak spice
- salt, to taste
Combine 1 cup water with 1/2 cup quinoa and bring to boil. Crank heat down to low and let simmer for about 10 minutes, or until the grains are translucent.
Meanwhile, take off the tops of the peppers and de-seed them. Bring a large pot of water to a boil and cook the peppers for five minutes. Drain and let cool.
While the peppers are cooling, heat the olive oil in a large frying pan. Sauté the onions until translucent, then add the mushrooms and cook until tender. Add the kidney beans and spinach, and continue to sauté until the spinach has wilted. Add the cooked quinoa and remove from heat.
Meanwhile, make the sauce. Simmer all ingredients until warmed through.
Place the peppers upright in a casserole dish. Stuff them to the brim with the quinoa and vegetable mixture, then coat them with ladles upon ladles of sauce. Bake at 350 degrees for 20 minutes.
After 20 minutes has passed, sprinkle cheese on top and broil for an additional two to five minutes.
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