Celebrate Passover with this delicious and nutritious Quinoa and Vegetable-Stuffed Bell Peppers recipe. It’s perfect for a vegetarian main course or a tasty side dish. This recipe is made with kosher for Passover quinoa and fresh vegetables and is an excellent addition to your Passover Seder table.
- Frequently Asked Questions (FAQ)
- Are quinoa-stuffed bell peppers gluten-free?
- Is this recipe suitable for other Jewish holidays or occasions?
- Can I make this recipe vegan?
- Are there any substitutions for quinoa if it’s not available?
- Can I add cheese or other protein sources to the filling?
- Can I freeze the cooked quinoa-stuffed bell peppers?
- 4 large bell peppers (red, yellow, or green)
- 1 cup certified kosher for Passover quinoa
- 2 cups vegetable broth (ensure it’s kosher for Passover)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 3 tablespoons olive oil (kosher for Passover)
- Salt and pepper to taste
- Preheat the oven to 350°F (180°C) and lightly grease a baking dish with kosher for Passover olive oil.
- Rinse the quinoa under cold water in a fine mesh strainer, then combine the quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
- Meanwhile, cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in the prepared baking dish, cut side up.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, and cook for 3-4 minutes, until softened. Add the zucchini and yellow squash, and continue to cook for an additional 5-6 minutes until the vegetables are tender.
- Stir in the cooked quinoa, cherry tomatoes, parsley, basil, mint, salt, and pepper. Cook for an additional 2-3 minutes until the flavours are well combined.
- Carefully spoon the quinoa and vegetable mixture into the bell peppers, filling them evenly.
- Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers and cover the baking dish with aluminum foil.
- Bake for 30-35 minutes or until the bell peppers are tender. Remove the foil and bake for an additional 5-10 minutes, until the peppers are slightly browned, and the filling is heated through.
- Serve the Quinoa and Vegetable-Stuffed Bell Peppers warm, garnished with additional fresh herbs if desired.
Enjoy this delicious and kosher Passover recipe with your family and friends, and have a happy and healthy Passover!
Frequently Asked Questions (FAQ)
Are quinoa-stuffed bell peppers gluten-free?
This recipe is gluten-free, as quinoa is a seed, not a grain. It is an excellent option for those who need to avoid gluten during Passover or in general.
Is this recipe suitable for other Jewish holidays or occasions?
Yes, this quinoa and vegetable-stuffed bell peppers recipe is a versatile and healthy dish that can be enjoyed at various Jewish holidays or family gatherings, as long as the ingredients adhere to the specific dietary restrictions of the occasion.
Can I make this recipe vegan?
You can make this recipe vegan by substituting the vegetable broth with a vegan-certified kosher Passover vegetable broth.
Are there any substitutions for quinoa if it’s not available?
If quinoa is unavailable, you can use kosher for Passover-certified cauliflower rice as an alternative. Just be sure to cook it before adding it to the vegetable mixture.
Can I add cheese or other protein sources to the filling?
If you want to add cheese or other protein sources, ensure they are kosher for Passover.
Can I freeze the cooked quinoa-stuffed bell peppers?
Yes, you can freeze the cooked peppers in an airtight container for up to 3 months. When ready to serve, reheat them in the oven at 350°F (180°C) until heated through.