Garlic, Lemon, and Quinoa Stuffed Peppers With Pine Nut Parmesan

Oozing with summer flavor, the sweet roasted bell peppers are stuffed with a lemony quinoa stuffing
Contributor

These stuffed peppers taste as bright as they look. Oozing with summer flavor, the sweet roasted bell peppers are stuffed with a lemony quinoa stuffing jazzed up with herbs, cannellini beans, and blanched broccoli rabe. The pine nut parmesan is a must for a topping. Nutty, zesty, and a bit cheesy to perfectly pair with the fresh filling and juicy peppers.

This recipe is provided by Andy Boy.

4
Servings
244
Calories Per Serving
Deliver Ingredients

Ingredients

For the stuffing:

  • 1/2 Cup dry quinoa (soaked for 6 to 8 hours)
  • 2 yellow bell peppers
  • 1/2 bunch of broccoli rabe, such as Andy Boy broccoli rabe
  • 1 Cup filtered water
  • 1 Cup cooked cannellini beans
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove, grated
  • 1/2 Teaspoon dried basil
  • 1/2 Teaspoon fine sea salt
  • a few dashes black pepper

For the Pine Nut Parmesan:

  • 1/4 Cup pine nuts
  • 1/2 Teaspoon lemon zest
  • 1/8 Teaspoon fine sea salt
  • 1/4 Teaspoon nutritional yeast

Directions

For the stuffing:

Drain and rinse the soaked quinoa well, and add it to a pot on the stove with the cup of filtered water. Bring to a boil, reduce to a simmer, and cover. Let cook until all of the water is absorbed (about 10 minutes, or a few longer). Remove the pot from the heat and leave covered to steam for an additional 10 minutes.

Preheat the oven to 400°F. Slice each bell pepper in half, remove the stem, and scrape out the seeds. Place the pepper halves on a parchment-lined baking sheet with the cut sides facing up. Roast in the oven for 15 minutes.

While the peppers are roasting, trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 2 loosely packed cups). Break into bite size pieces and place in a heatproof bowl.

Bring a kettle of water to a boil on the stove and pour over the broccoli rabe. Let the rabe sit in the hot water for about 10 seconds, then drain well - squeezing out as much water as you can. Add the rabe to a large mixing bowl and cover with a towel to keep warm.

Fluff the cooked quinoa with a fork and toss into the mixing bowl with the broccoli rabe. Add the cannellini beans, lemon juice, olive oil, grated garlic (try using a microplane), dried basil, salt, and pepper.

Toss well to combine, and take a little taste to make sure it suites your seasoning preference.

Divide the quinoa stuffing between the four halves of bell pepper and top with a generous spoonful of the pine nut parmesan. Enjoy right away while still warm. 

For the Pine Nut Parmesan:

Add all of the ingredients for the pine nut parmesan to a small food processor, or a mortar.

Blitz a few times to break the nuts into pieces and to incorporate the seasonings. If using a mortar and pestle, grind until it reaches a slightly chunky consistency (or the texture you desire). Set aside. 

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
16mg
5%
Carbohydrate, by difference
16g
12%
Protein
11g
24%
Vitamin A, RAE
66µg
9%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
82mg
8%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
35µg
9%
Iron, Fe
6mg
33%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
160mg
23%
Selenium, Se
8µg
15%
Sodium, Na
221mg
15%
Water
65g
2%
Zinc, Zn
2mg
25%

Garlic Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Garlic Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.