Mmmmmm! Stuffed peppers are delectable and full of flavour. Filling them with wholesome quinoa makes a classic comfort food all the better for you.
Red Bell Pepper
Yellow Bell Pepper
Herbes de Provence
Vegetable Broth Concentrate
Salt and Pepper*
Preheat the broiler to high (to broil the peppers). Depending on the size of your peppers, you may have extra filling leftover. Serve on the side or toss in a salad tomorrow!
Wash and dry all produce.* In a small pot, add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate(s). Cover and bring to a boil over high heat. Meanwhile, finely chop the sun-dried tomatoes. Add the quinoa, sun-dried tomatoes and 1/2 tbsp Herbes de Provence (dbl for 4 ppl) to the small pot with the boiling water. Reduce heat to medium-low. Cover and cook, until quinoa is tender and all the liquid has been absorbed, 15-18 min.
Meanwhile, cut the bell peppers into halves, then remove the inside cores and seeds to make bowl shapes (keep the stems on). On a baking sheet, place the peppers cut-side down and coat each pepper half with 1/2 tsp oil. Season with salt and pepper. Broil in the centre of the oven, until slightly tender, 8-10 min.
Meanwhile, peel, then mince or grate the garlic. Cut the zucchini into 1/2-inch cubes. Cut the bocconcini into 1/4-inch cubes. Peel, then finely chop the shallot(s) into 1/4-inch pieces. Finely chop the parsley.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the zucchini. Cook, stirring occasionally, until the zucchini is tender, 3 min. Reduce the heat to medium. Add the shallots and garlic. Cook, stirring occasionally, until the shallot softens, 3-4 min.
When the quinoa is done cooking, add the quinoa mixture, bocconcini and half the parsley into the pan with the zucchini. Stir until any remaining liquid is absorbed, 1-2 min. Season with salt and pepper. Divide quinoa mixture between pepper halves. In a small bowl, whisk together 1 tsp sugar (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Divide the spring mix between plates and drizzle over as much dressing as you like. Serve with the stuffed peppers and sprinkle over the remaining parsley.