Quinoa and Vegetable Stuffed Peppers – Pareve version
Colorful bell peppers stuffed with quinoa, vegetables and herbs, baked with cheese - a nourishing vegetarian dish Pareve version: Vegan cheese (shredded).
⏱ 55 min🍽 4 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Cook the quinoa in the stock, about 15 minutes, until the stock is absorbed.
StovePot
3
Halve the zucchini lengthwise and clean out the seeds.
KnifeCutting board
4
Heat the olive oil in a pan over medium heat.
⚙ Pan-fryingStoveFrying pan
5
Add the onion and carrot and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6
Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.
⚙ Adding to the hot fat and fryingStove
💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
7
Add the spinach and cook 3 minutes.
Stove
8
Mix the fried vegetables with the quinoa and the cumin, paprika and salt.
9
Fill the zucchini with the quinoa mixture.
10
Arrange the zucchini in a baking dish.
Baking pan
11
Sprinkle the ricotta on top.
12
Bake 25 minutes, until the peppers are tender.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
380calories
15 gprotein
35 gcarbs
17 gfat
● protein 17%● carbs 39%● fat 44%
Per serving (378 g), of 4 servings
To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Carrots: measured in pieces: one ≈ 62 g · 41 kcal per 100 g · More about Carrots →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Cumin: measured in tsp in this recipe: 1 tsp = 2.1 g · 375 kcal per 100 g · More about Cumin →
🔧 Tools needed (7) · 🍳 3 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
