Ancestral Recipe with a Modern Twist
Stuffed Bell Peppers
How about a modern twist on a classic Mediterranean dish: stuffed bell peppers with quinoa and feta cheese? This recipe combines the flavors of traditional Mediterranean ingredients with a healthy and contemporary twist.
Ingredients:
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup cherry tomatoes, diced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, and simmer, covered, for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
Stir in the diced cherry tomatoes and cook for another 2-3 minutes until they start to soften. Then, add the cooked quinoa to the skillet and mix well. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in the crumbled feta cheese and chopped parsley.
Spoon the quinoa mixture evenly into the bell peppers, pressing down gently to pack it in.
Place the stuffed peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Once done, remove the peppers from the oven and let them cool for a few minutes before serving.
This dish not only pays homage to Mediterranean culinary roots with ingredients like olive oil, tomatoes, and feta cheese but also offers a modern twist by incorporating quinoa for added protein and nutritional value. Enjoy your journey from past to plate with this flavorful and wholesome meal.
