Sunday, April 13, 2008

Roasted Sweet Peppers with Quinoa Stuffing

Red sweet peppers are usually too expensive, especially now since prices are going up as a result of the our global food economy being, generally, fucked. But these guys were on sale for a buck a piece at the grocery store this week. Hell yeah. They were shaped perfectly for pepper stuffin', and that's what I set about doing.
Pretty basic stuff. Cut the peppers in half, clean out the seeds and ribs, and fill with your grain-veggie filling of choice. This quinoa mix is a variation of a quinoa loaf recipe I make.

Roasted Sweet Peppers with Quinoa Stuffing
1 Sweet Red Bell Pepper
1 cup quinoa, cooked and drained (Cook it in vegetable broth, if you have some handy!)
1/2 cup chopped pecans
1/4 cup chopped green onions
1/2 cup ground cashews*
1 tbsp. nutritional yeast flakes
1 tsp. sage
1 tsp. thyme
1/2 cup sun-dried tomatoes, chopped
1 tbsp. tamari soy sauce

1. Preheat oven to 375 F. Cut sweet pepper in half, from top of pepper to bottom. Remove seeds and white material, whatever that's called. Set aside.

2. In a large mixing bowl, combine all remaining ingredients and mix thoroughly. The ground cashews and liquid will give the resulting mixture a slightly gooey texture.

3. Use a spoon to stuff each pepper. Add a small amount of quinoa stuffing at a time, and pack in before adding the next spoonful. Fill until each pepper is heaping full.

4. Place stuffed peppers in a baking pan, and sprinkle with a little olive oil. Bake for 45 minutes - covered with foil for the first 30 minutes. If you bake them too long uncovered, the quinoa mixture may dry out a bit too much.

* You can grind the cashews in a blender or food processor, or just drop the cash for a jar of cashew butter. They're interchangeable in this recipe.

Notes: I ate these right out of the oven, drizzled with a little more olive oil. These would be great with a balsamic/olive oil mix, or topped with your vegan pesto of choice. I ate them plain, and they were still pretty tasty.

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