Carolyn's Dish / Holidays and Passover / Sides & Salads / Vegetarian
Braised Stuffed Peppers with Quinoa, Zucchini, Tomatoes and Pine Nuts Recipe
This a perfect served as a vegetarian main or as a side dish.
Serves 6-10 as a main course, each person eating a whole stuffed pepper or 12-20 as a side dish with each person halving 1/2 a stuffed pepper.
Ingredients
- 6 -10 red and yellow bell peppers (uniform in size)
- 2-3 tbsp olive oil
- 3 onions (finely chopped)
- 2 zucchini (ends removed, grated on a large hole box grater)
- 2 tsp kosher salt
- 1 tsp sweet paprika
- ½ tsp pepper
- 2 large tomatoes (grated*)
- 1½ cup uncooked quinoa
- ⅓ cup pine nuts (toasted)
- ½ cup chopped parsley
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- ¼ cup tomato paste
- 1½ cup vegetable or chicken stock
- 1 tsp sugar
- ½ tsp kosher salt
- ¼ tsp pepper
- 2-3 whole onions (peeled)
Instructions
- 1
Cut the tops off the peppers, with your fingers, remove the seeds and membranes, set aside.
- 2
In a large sauté pan, heat the oil, add the chopped onion and cook on med heat until golden brown and caramelized about 10 minutes.
- 3
Add the grated zucchini, toss and cook for another 5-10 minutes.
- 4
Add the salt, pepper, paprika and grated tomato, toss to combine, let cook for a minute or two.
- 5
Add the quinoa, cook for a minute or two.
- 6
Add the pine nuts and parsley, toss. Turn heat off while preparing the sauce.
- 7
In a large braising pot, one that will fit the peppers snugly and that has a lid, add the oil and heat over low heat.
- 8
Add the garlic, sauté for less than 10 seconds.
- 9
Add the tomato paste, careful, it may splatter.
- 10
Add the stock, whisk to combine the tomato paste with the stock.
- 11
Add the sugar, salt and pepper. Bring to a boil and let simmer for a few minutes. Remove about ¾ of a cup of sauce, set aside.
- 12
In the meantime, stuff the peppers with the filling ⅔ full. Place in the sauce (cut side up), squeezing the peppers in, the less space the better. If you have any space in between the peppers, fill it with the extra whole (or half) peeled onions (it will flavour the sauce).
- 13
Pour the reserved ¾ cup sauce over the peppers with filling.Put the lid on the pot, turn heat to low and let simmer for 45 min-1 hour.
Notes
*Grating a tomato: cut the stem end off the tomato. Using a large hole box grater, rub the cut side of the tomato along the grater over a bowl. You will end up with juicy skin free pulp and the skin left behind. Discard skin. Note: If you have extra quinoa filling, leave in the pan, cover with more stock (about 1 cup) cover with a lid and simmer on low for 20 minutes. Serve alongside the stuffed peppers. Make-Ahead Tip: Let the cooked peppers cool, transfer to an oven-to-table serving dish, spoon some of the sauce over the peppers and spoon the rest around the peppers. Store in the fridge, covered. Remove several hours before reheating. Reheat in a 350˚F-400˚F oven for about 30-45 minutes. Uncovered or loosely covered with foil.
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
Frequently Asked Questions
How do I make Braised Stuffed Peppers with Quinoa, Zucchini, Tomatoes and Pine Nuts?
This Braised Stuffed Peppers with Quinoa, Zucchini, Tomatoes and Pine Nuts recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this braised stuffed peppers with quinoa, zucchini, tomatoes and pine nuts?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.