Tuesday, October 20, 2009

Eggplant and Quinoa Stuffed Peppers

Fall calls for hot things. Things that are stuffed are even better. Things that are hot, stuffed, and easy are the best.

- 1-2 green bell peppers
- 1 medium eggplant (Italian variety)
- 1 minced shallot or 1/4 minced onion
- 1/2 cup vegetable (or chicken) broth
- 1/4 cup pine nuts
- 1/2 cup quinoa
- 1 tbsp lemon juice
- a handful of roughly chopped parsley
- salt and pepper

The completed filling before being stuffed.
- Preheat your oven to 350.
- Dice the eggplant into 1/2 inch pieces and combine with the shallots in a large frying pan that's been lightly drizzled with olive oil.
- Sautee for five minutes over medium heat, then add 1/4 cup vegetable broth and simmer, covered, until the eggplant is soft.
- Clear and area in the pan and add the pinenuts, allowing them to toast.
- Add quinoa and remaining vegetable broth, stirring everything together. Reduce heat to low and simmer for about five minutes.
- Add parsley, lemon juice, and salt and pepper to taste.
- Cut pepper(s) in half and remove seeds and pulp. Sprinkle a little salt on the inside walls.
- Spoon the filling into each pepper half, being sure to stuff it all the way in.
- *I didn't have any goat cheese on hand, but this would be delicious with some plain, fresh goat cheese pocketed in the middle and/or crumbled on top.
- Bake in the oven for about half an hour.

This is enough to fill 2-4 pepper halves, depending on their size and how full you want them. If you don't use all if it at once, save it for another meal. The stuffing would also be good as a side with chicken or salmon, or as a cold salad.


- Rori

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