Geschatte leestijd: 2 minuten
Stuffed peppers are popular in the Balkans. They are often filled with rice and minced meat. I make my own version and fill them with quinoa, fresh vegetables, and feta. It might seem like a lot of work, but with the right preparation, it’s quite easy, and you don’t need many ingredients. The most work is in making the filling, and you can also replace the fresh vegetables with a bag of mixed vegetables because convenience is also important! This dish is a good alternative for when you don’t want to eat meat (once) and it’s also very healthy! I use Fajita seasoning (for tortillas) because the spices give it a nice spicy flavor right away. This is optional; you can also use fresh herbs and pepper and salt. Just make sure the filling isn’t bland. Stuffed peppers are best enjoyed with a (homemade) tomato sauce. Click here for the recipe of the tomato sauce!
Ingredients for stuffed peppers
- 6 peppers
- 220 grams quinoa
- 2 tbsp Fajita seasoning, for an extra slightly spicy flavor (this is optional and the amount can be adjusted to taste)
- 3 types of fresh vegetables or a bag of Italian stir-fry vegetables (400 g)
- 120 grams feta cheese
- 1 clove of garlic
- fresh herbs optional and to taste
- pepper and salt to taste
Preparation method for stuffed peppers
- Start by cooking the quinoa according to the instructions on the package.
- Prepare the peppers in advance ready to cook. Cut off the tops of the peppers like a lid (as shown in the photo). You can fit about 5-6 peppers in a large deep pan.
- Then, chop the vegetables (for example; mushrooms, onion, and zucchini) into small pieces (or use the bag of stir-fry mix).
- Next, sauté the vegetables for a few minutes.
- Then, mix the sautéed vegetables, quinoa, fresh herbs/spice mix (not the whole packet but as desired) in a mixing bowl. Add the feta cheese as well. Add an amount to taste. Taste if the flavor is to your liking and season further with fresh garlic, pepper, and salt.
- Then, start filling the peppers. Pack them tightly. Place a slice of tomato on top for appearance and then put on the lid.
- Stand the stuffed peppers upright in the pan.
- Add a small cup of water and let the pan simmer on low heat (with lid) for 20 minutes. You can occasionally check if the peppers are to your liking. It’s nice if they are still slightly crunchy.
- Serve the stuffed peppers with (fresh) tomato sauce and a refreshing salad of tomatoes and arugula.
Tip! You can also easily replace the quinoa with 175 grams of brown rice!
