My mom had given me the idea to create a stuffed pepper recipe. Last Tuesday she was over helping me with the baby as I cooked falafels for my weekly meal pick-up and she said I should do a stuffed pepper for next week’s meals. Only thing was I never actually made a stuffed pepper before. So together we bounced ingredient ideas off each other and with the help of some delicious spices, these heavenly rainbow clouds of goodness came to be.
Oliver, who is now eight months old, isn’t a fan of many foods just yet. He still enjoys mama’s milk way too much. However, he couldn’t get enough of this rice and quinoa concoction. He who doesn’t enjoy mashed up banana, or steamed carrots, or warm home-made apple sauce, yet enjoys super garlicky hummus, guacamole, and this somewhat spicy mixture. The boy’s got a sophisticated palette! (But more on him in a future post.)
Ingredients (makes about 8 peppers):
- 8 peppers of various colors
- 3 Tbsp oil
- 1 medium sized yellow onion, chopped
- 2 Tbsp tomato paste
- 1 cup marinara sauce
- 2 cups rice
- 1 cup quinoa
- 2 tsp garlic powder
- 2 tsp curry powder
- 1 1/2 tsp salt
- 1 tsp chili powder
- 6 cups liquid (water or broth)
- 2 bay leaves
- 1/4 cup chopped sun dried tomatoes
- 1 can kidney beans
- 1 cup corn
- 1/4 cup chopped parsley, plus a pinch for garnish
- topping – garlic aioli (optional)
- topping – avocado (optional)
- Preheat the oven to 375 degrees F.
- On medium high heat, add about 2 tbsp of oil to a pot. Sauté the onion for about three minutes, adding a pinch of salt if you prefer. Then add the tomato paste. Sauté for an additional two minutes.
- Add the marinara sauce, rice, quinoa, garlic powder, curry, salt, chili powder, liquid and bay leaves. Stir everything together, bring to a boil, cover and simmer for about 20 minutes. *Note, the rice I used was a light brown rice, so it only took 20 minutes to cook. If you’re using a rice that takes longer to cook, you should omit the quinoa, use 3 cups of rice, and cook for the specific time your rice requires.
- Prepare your peppers by rinsing, cutting off and preserving the tops (see picture), and removing the seeds and pith (the white flesh inside). Coat each one with the remaining tbsp of oil using a brush or your fingers. Fit peppers into a casserole dish and set aside until the rice/quinoa is cooked.
- Spoon the cooked rice/quinoa mixture generously into each pepper, replacing the tops of each pepper. Cover in foil and bake for about 45 minutes. Remove foil and cook under the broil for about 3-5 minutes, keeping an eye on them and rotating if necessary.
- Top with parsley, aioli, and avocado! Enjoy ❤