Fried Small Peppers Filled With Feta And Quinoa Recipes

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FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA



Fried Small Peppers Filled With Feta and Quinoa image

The starting off point for this recipe is a classic Balkan cheese-stuffed pepper dish that I enjoyed frequently over the course of a long ago summer spent in Croatia. The peppers that are traditionally used for this are small, thin-skinned green peppers that taper to a single tip. These aren't easy to find locally, but I have recently found "baby bell peppers" that are the perfect size for this. I also make these stuffed peppers with Anaheims, which are spicy. The authentic filling is made with feta, herbs and egg only, but I decided to introduce some quinoa or bulgur to stretch the filling and make the peppers more substantial.

Provided by Martha Rose Shulman

Categories     appetizer, side dish

Time 30m

Yield 8 servings as an hors d'oeuvre or 4 as a side dish

Number Of Ingredients 8

8 small sweet peppers, either baby bell or Italian peppers, about 1 pound
1 egg yolk
3 ounces feta, crumbled (about 3/4 cup)
1/2 cup cooked quinoa or bulgur
2 tablespoons finely chopped fresh parsley or mint
Freshly ground pepper
2 tablespoons unbleached all-purpose flour
2 to 3 tablespoons sunflower or grapeseed oil, as needed

Steps:

  • Roast the peppers over a flame or under the broiler until charred. Place in a bowl, cover tightly and allow to cool. Remove the skins and wipe the surface with paper towels.
  • With the tip of a paring knife, make a lengthwise slit down the middle of each pepper and carefully pull out the seeds and membranes and remove the stems and seed pods at the top. Open the peppers up on your work surface.
  • In a medium bowl beat together the egg yolk and the feta until amalgamated. Add the quinoa or the bulgur and the chopped herbs and stir together. Season with pepper (there's plenty of salt in the feta). Place a spoonful of filling down the middle of each pepper and fold the sides in over the filling, overlapping the edges.
  • Heat the oil over medium heat in a wide skillet. Place the flour on a plate. Lightly dredge the peppers in the flour. Fry the peppers gently until nicely browned, 3 to 4 minutes on each side. Use tongs to turn them. Drain on paper towels. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Sugar 3 grams

GROUND BEEF AND QUINOA-STUFFED PEPPERS



Ground Beef and Quinoa-Stuffed Peppers image

[DRAFT]

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
2 cups cooked quinoa
1 onion, chopped
1/3 cup MIRACLE WHIP® Dressing
1-1/2 tsp. chili powder
6 green peppers
2 cups marinara sauce

Steps:

  • Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F). Substitute: Substitute cooked long-grain brown rice for the quinoa.

STUFFED PEPPERS WITH QUINOA, OLIVES AND FETA



Stuffed peppers with quinoa, olives and feta image

Delicious, healthy and vegetarian.

Provided by EsmeRose1996

Time 30m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Slice each red pepper in half and take out all the seeds. Lightly coat in olive oil and place on a baking tray. Roast for 15 minutes in a preheated oven at 200 degrees.
  • In a pan pour 3 cups of boiling water, 2 cups of quinoa and a little vegetable stock. Cover the pan and leave on a medium heat for 8 minutes or until the quinoa is done.
  • Thinly slice courgettes and lightly fry in olive oil for 5 minutes. Thinly slice the olives and add to the frying pan.
  • When the quinoa is cooked add the courgettes, olives, cubed feta and a sprinkle of parsley. Mix in well then spoon the filling into the pepper halves.
  • Place the stuffed peppers back into the oven for a further 5-10 minutes to hear through.

QUINOA AND PEPPER PILAF



Quinoa and Pepper Pilaf image

Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, minced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 cup uncooked quinoa, rinsed
2 cups Swanson® Certified Organic Vegetable Broth or Swanson® Vegetable Broth
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
  • Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g

MINI STUFFED PEPPERS



Mini Stuffed Peppers image

Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 20

Number Of Ingredients 9

10 mini sweet peppers, sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 (5.5 ounce) package goat cheese, softened
⅓ cup grated Parmesan cheese
1 jalapeno pepper, seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
1 pinch freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
  • Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
  • Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g

QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA



Quinoa-stuffed peppers with roast tomatoes & feta image

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 14

60g quinoa
2 tsp tomato purée
1 large garlic clove , finely grated
1 tsp vegetable bouillon powder
400g can chickpeas , drained
90g baby spinach
handful basil leaves , chopped
2 yellow peppers , deseeded and halved lengthways
2 tsp extra virgin olive oil or rapeseed oil , plus a drop for the peppers
125g cherry tomatoes
40g feta , crumbled
1 tbsp pumpkin seeds
½ x 60g pack rocket
1 tsp balsamic vinegar

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
  • Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
  • Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

STUFFED PEPPERS WITH QUINOA



Stuffed Peppers with Quinoa image

Quinoa adds crunch, corn lends sweetness and color, and red pepper flakes ratchet up the heat in these tender stuffed peppers. Whole wheat rolls or breadsticks and a pitcher of iced tea make for a standout supper. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 garlic cloves, minced
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Drain tomatoes reserving juice; set aside. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed., Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through., Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers., Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 386 calories, Fat 11g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 622mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 26g protein.

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Top Asked Questions

How to cook quinoa stuffed peppers?
These vegan Mediterranean quinoa stuffed peppers that make a healthy, flavourful and delicious meal any night of the week. Preheat oven to 350°F and grease a large baking dish or baking sheet with cooking spray or oil. Arrange the peppers in the baking dish and set aside. Place the quinoa and vegetable broth in a medium sauce pot.
How to cook quinoa in a pan?
In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper.
How do you cook quinoa and chickpeas?
Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
What can I substitute for quinoa in a Burger?
Swap the Grains: Use brown rice, white rice, farro or couscous instead of quinoa. Swap the Protein: Switch up the protein by adding some cooked tofu, tempeh, vegan sausage, chickpeas, lentils, or red kidney beans. Add Heat: Spice it up by adding a pinch of cayenne pepper or red chili flake to the filling before baking.

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