raw & vegan adaptable, makes 6
My Greek husband is not a fan of stuffed peppers – in the traditional Greek, or otherwise method. Honestly, rice or meat stuffed peppers have never appealed to me either, so I took the liberty to try something much more fresh and flavorful. These did not disappoint.
As far as the family guinea pigs were concerned, it was the stuffing that was the star of this presentation. The peppers were just a vehicle to serve it. But I happened to think the peppers were just perfect, and how could you overlook those carnival happy colors?
I used ready sprouted quinoa (available at health food markets), and soaked it in hot water in a covered bowl for about 40 minutes until tender. You can cook quinoa according to package instructions, or keep it “raw” by soaking it for 24 to 26 hours, allowing it to sprout. The texture will be firmer to the bite and have a more “earthy” taste.
I also opted to roast the peppers conventionally rather than dehydrate them. For me, it does my stomach and taste buds better. Alternatively, you can pop them in the dehydrator after drizzling with olive oil, at 115∘until they’re soft but still hold their shape, about 6 hours.
Lastly, this recipe includes goat’s milk feta cheese. If you are vegan, omit it.
Begin with:
3 medium sized bell peppers, in an array of colors if possible. Just don’t choose green.
Preheat the oven to 375∘F. Halve the peppers lengthwise and remove the seeds. Drizzle with extra virgin olive oil and a pinch of sea salt and rub it all evenly, from the backsides and throughout the cavity. Put them face down on a foil lined baking sheet and bake until soft but still retaining shape and bright color, about 15 to 20 minutes.
For the quinoa stuffing you will need:
1 cup quinoa, prepared as per package instructions or raw preparation
1 small zucchini, cut into small quartered chunks
4 oz. cubed goat’s milk feta
1/4 cup cured black olives, pitted and chopped
1/2 cup fresh chopped parsley
1/4 cup fresh chopped oregano
1/4 cup fresh chopped dill
1/4 cup fresh chopped chives
1 tbs extra virgin olive oil
1/8 tsp cayenne pepper
juice of 1 lemon + 1 tsp lemon zest
sea salt and fresh black pepper
To garnish & serve:
extra virgin olive oil
parsley sprigs
pinch sweet ground paprika
Assembly:
Combine all quinoa stuffing ingredients in a large bowl. Season to taste with sea salt n pepper. Gently toss until all seasonings and herbs are evenly combined.
Spoon quinoa mixture into each pepper. Arrange on a plate, drizzle with extra virgin olive oil and a sprinkling of paprika. Garnish with parsley sprig and serve.
<3, JMK
