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    Home » Recipes » Modern Greek Recipes

    Quinoa Stuffed Peppers

    Published: Feb 12, 2014 · Updated: May 26, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    Quinoa stuffed peppers make a great alternative to the Greek “yemista”. Use my recipe as a guide to create a different kind of summer feast.

    red peppers stuffed with quinoa on a plate

    As much as I adore “yemista” – that famous Greek dish of stuffed summer veggies, I’m always on the lookout for trying different things.

    Or changing things in this case.

    I started off having a “so-so” relationship with quinoa.

    It didn’t really float my boat initially, but I’ve learnt through my many cooking experiments that quinoa needs a little “lift” to make it shine. (I’ll never forget someone describing that cooking quinoa made their kitchen smell like a “zoo”!).

    red peppers on a plate

    🥘 Ingredients

    • ⅔ cup quinoa, white 
    • ⅔ cup quinoa, red
    • 2 cups chicken stock
    • 1 red onion, diced
    • 1 tablespoon olive oil
    • 2 tablespoon flat-leaf parsley, finely chopped
    • 1 tablespoon mint, finely chopped
    • ¾ cup dried cranberries, can substitute with raisins
    • ½ cup raw cashews, roughly chopped (can substitute with pine nuts)
    • 2 tablespoon molasses, pomegranate 
    • ½ teaspoon ground cinnamon
    • 150 grams feta cheese, crumbled, can substitute with goats cheese
    • 1 pinch salt 
    • 1 pinch pepper
    • 4 bell peppers, medium-sized, sliced in half lengthways, cleaned, deseeded and white pith removed
    • 1 tablespoon olive oil, for drizzling

    For my dish today, I’ve used a combination of red and white quinoa.

    I’ve added some parsley and mint for flavour.

    There are a few cashews and dried cranberries for texture and crunch.

    And I’ve also added a little cinnamon and a splash of pomegranate molasses to give it a Middle Eastern vibe.

    Oh! And let’s not forget about the feta cheese. It brings it all together nicely and plus it’s Greek!

    These quinoa stuffed peppers are summer on a plate.

    cut peppers being prepared on a chopping board

    🔪 Instructions

    1. Rinse the quinoa under some cold water until the water runs clear. Place the rinsed quinoa into a pot along with the chicken stock. Allow the mixture to come to a boil, bring it to a simmer and cook for approx. 15 mins until the chicken stock has been absorbed. Set aside.
    2. Fry the onion in the olive oil until it becomes soft and translucent for approx 5 mins. Allow to cool completely before using.
    3. Preheat your oven to 180 deg C. In a large bowl combine the cooked quinoa, fried onion, herbs, cranberries, cashews, molasses, cinnamon, seasoning and feta cheese.
    4. Lay the cut peppers on a baking tray and stuff each half with the quinoa mixture, ensuring there is a little height. Drizzle a little olive oil over the peppers and bake in for 45 mins – 1 hour, until the peppers have are tender and cooked through. 
    5. Allow to cool slightly and serve garnished with some chopped parsley.

    Again, I can’t stress enough that if you don’t have any quinoa. Play around with different grains to achieve your favourite combination. Wild rice, couscous…you get the idea.

    red peppers stuffed with quinoa on a plate

    🥗 Side dishes

    I served these peppers with some barbecued pork souvlaki for a magnificent summer dinner, and they were gone in seconds. 

    I wish I had made more!

    red peppers filled with quinoa on a plate
    Ready to be devoured!

    📖 Variations

    If you enjoy cooking with quinoa I have a selection of recipes on the blog you can peruse.

    • My lentil soup with chickpeas and quinoa is hearty, filling and damn delicious!
    • Try these halloumi and quinoa "keftedes" or fritters for something completely vegetarian and different!
    • Make these chickpea and quinoa burgers with halloumi for an exciting and different vegetarian dish
    peppers stuffed with quinoa served on a plate

    Quinoa Stuffed Peppers

    Author: Peter G
    Transform your ordinary peppers with this delicious recipe for quinoa stuffed peppers. Aromatic, filling and very healthy too.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 45 mins
    Total Time 1 hr 20 mins
    Cuisine Modern Greek
    Servings 4 serves

    Ingredients
      

    • ⅔ cup quinoa, white
    • ⅔ cup quinoa, red
    • 500 ml chicken stock
    • 1 red onion, diced
    • 1 tablespoon olive oil
    • 2 tablespoon flat-leaf parsley, finely chopped
    • 1 tablespoon mint, finely chopped
    • ¾ cup dried cranberries, can substitute with raisins
    • ½ cup raw cashews, roughly chopped (can substitute with pine nuts)
    • 2 tablespoon molasses, pomegranate
    • ½ teaspoon ground cinnamon
    • 150 g feta cheese, crumbled, can substitute with goats cheese
    • 1 pinch salt
    • 1 pinch pepper
    • 4 bell peppers, medium-sized, sliced in half lengthways, cleaned, deseeded and white pith removed
    • 1 tablespoon olive oil, for drizzling
    Prevent your screen from going dark

    Instructions
     

    • Rinse the quinoa under some cold water until the water runs clear. Place the rinsed quinoa into a pot along with the chicken stock. Allow the mixture to come to a boil, bring it to a simmer and cook for approx. 15 mins until the chicken stock has been absorbed. Set aside.
    • Fry the onion in the olive oil until it becomes soft and translucent for approx 5 mins. Allow to cool completely before using.
    • Preheat your oven to 180 deg C. In a large bowl combine the cooked quinoa, fried onion, herbs, cranberries, cashews, molasses, cinnamon, seasoning and feta cheese.
    • Lay the cut peppers on a baking tray and stuff each half with the quinoa mixture, ensuring there is a little height. Drizzle a little olive oil over the peppers and bake in for 45 mins – 1 hour, until the peppers have are tender and cooked through.
    • Allow to cool slightly and serve garnished with some chopped parsley.

    Notes

    1. You can substitute rice (arborio or long-grain works great) for the quinoa.
    2. Cooking time may take up to 1 hour. Check the peppers towards the end, so they don’t burn.

    Nutrition

    Calories: 652 kcal | Carbohydrates: 84 g | Protein: 21 g | Fat: 28 g | Saturated Fat: 9 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

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