Roasted Peppers Stuffed with Kale and Quinoa

I don’t know about you but the term food fad slightly annoys me. Because fad implies it is something that is going to fade over time. That it is something that came out of nowhere and won’t be here for long.

I say this because I heard someone complaining about how bored they were with the “quinoa fad”. I get that sometimes in the blogging world it is easy for an ingredient to get a little more attention for a period of time but to talk about it as an annoying fad that they want to go away makes me feel self-conscious and annoyed. Quinoa has been my favourite grain for 5 years now and it isn’t something that is ever going away for me. So it isn’t just a fad it is an ingredient.

Does it ever bother you that people call eating certain foods or following diets just a fad?

Roasted Peppers Stuffed with Kale and Quinoa

3 medium bell peppers (any colour)
1 Tbsp extra-virgin olive oil
1/4 tsp salt
Freshly ground pepper, to taste
226g (8 oz) kale, trimmed
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
90g (1/2 c.) chopped red bell pepper
2 cloves garlic, minced
140g (3/4 c.) cooked quinoa
40g (1/2 c.) freshly grated Parmesan cheese
35g (1/4 c.) toasted pine nuts, divided
1 Tbsp lemon juice
1/4 tsp salt
Freshly ground pepper, to taste
Recipe adapted from Eating Well


Preheat oven to 200 C (400 F). Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds but leave the step.

Lightly brush the peppers outside and inside with oil and then sprinkle with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

In a sauce pan bring some salted water to a boil. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain and rinse under cold water; squeeze dry and then chop.

Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper and sauté until onion is golden, 6 to 8 minutes. Add garlic and cook for 30 seconds. Stir in the chopped kale and remove from heat and let cool.

Stir in quinoa, Parmesan, half of the pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining pine nuts.

Add a few tablespoons of water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Roasted Peppers Stuffed with Kale and Quinoa
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Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 3 medium bell peppers (any colour)
  • 1 Tbsp extra-virgin olive oil
  • ¼ tsp salt
  • Freshly ground pepper, to taste
  • 226g (8 oz) kale, trimmed
  • 1 Tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 90g (1/2 c.) chopped red bell pepper
  • 2 cloves garlic, minced
  • 140g (3/4 c.) cooked quinoa
  • 40g (1/2 c.) freshly grated Parmesan cheese
  • 35g (1/4 c.) toasted pine nuts, divided
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • Freshly ground pepper, to taste

Instructions
  1. Preheat oven to 200 C (400 F). Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds but leave the step.
  2. Lightly brush the peppers outside and inside with oil and then sprinkle with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
  3. In a sauce pan bring some salted water to a boil. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain and rinse under cold water; squeeze dry and then chop.
  4. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper and sauté until onion is golden, 6 to 8 minutes. Add garlic and cook for 30 seconds. Stir in the chopped kale and remove from heat and let cool.
  5. Stir in quinoa, Parmesan, half of the pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining pine nuts.
  6. Add a few tablespoons of water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

 

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One Response to Roasted Peppers Stuffed with Kale and Quinoa

  1. Vicki says:

    Wow these look amazing! We love quinoa in our house although we don’t often have it as I am never quite sure how to cook it. Now I’m inspired to try it again like this! Thanks for the inspiration. Xx

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