A Colorful Feast: Passover Quinoa Veggie-Stuffed Peppers

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.

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F (180°C) and lightly grease a baking dish with kosher for Passover olive oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Carefully spoon the quinoa and vegetable mixture into the bell peppers, filling them evenly.
  7. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers and cover the baking dish with aluminum foil.
  8. 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.
  9. 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.

Author

  • Rusty Griswold

    Since 2015, I have been building my light display to celebrate the holiday season and experimenting with various recipes to bring people together around the table. I have learned many do's and don'ts in both areas along the way, and share them with everyone via the rustygriswold.ca website.

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