Quinoa-Stuffed Peppers
This variation of stuffed peppers is based on the Turkish food zeytinyağlı dolma (stuffed peppers with olive oil). It is a good source of many vitamins, including Vitamin C, Folate, and Vitamin K, as well as the minerals iron, magnesium, manganese, and potassium. To cut back on sugar and carbohydrates, prepare this recipe without the currants or raisins.
Ingredients
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¼ cup olive oil
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1 tablespoon pine nuts
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1 cup quinoa
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½ cup currants, or chopped raisins
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2 medium tomatoes, diced
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Juice from one lemon
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1 cup hot water, for quinoa
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½ teaspoon black pepper
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½ teaspoon mint
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¼ teaspoon cinnamon
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1 ½ teaspoons salt
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4 sweet bell peppers, seeds and ribs removed
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2 small tomatoes, halved
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Hot water, for cooking peppers
Instructions
Clean and prepare the bell peppers by removing the seeds and ribs.
Heat oil in a pot over medium heat.
Add pine nuts to oil and cook until brown.
Add the uncooked quinoa and stir, mixing for a couple minutes.
Add the raisins, diced tomatoes, lemon juice, 1 cup hot water, black pepper, mint, cinnamon, and salt.
Cook until the quinoa has absorbed all the water, being careful not to burn the quinoa, checking every couple minutes.
While quinoa is cooking, steam the prepared peppers for 5-10 minutes, until slightly tender.
Set quinoa mix aside to cool.
After the peppers have been steamed and slightly cooled, stuff them with the quinoa mixture.
Top the peppers with half a small tomato.
Place the peppers in a pot. They should fit snuggly inside the pot so that they don’t fall over.
Fill the pot with hot water until half of the pepper is submerged.
Place the pot over medium heat, close the lid, and cook until the quinoa is fully cooked.
Serve cold and season to taste with fresh lemon juice.