Harvest-Season Stuffed Bell Peppers: A Sustainable Delight
Hey there, eco-conscious foodies!
Today, we're diving into a delectable recipe that not only tantalizes your taste buds but also champions sustainability. Introducing our Harvest-Season Stuffed Bell Peppers – a dish that celebrates seasonal ingredients while minimizing waste.
Let's get cooking!
4 large bell peppers (any color)
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup cherry tomatoes, halved
1/2 cup feta cheese (optional, for a creamy touch)
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin powder
Salt and pepper to taste
Fresh basil leaves for garnish
1. Preheat and Prep:
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
2. Cook the Quinoa:
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer.
Cover and cook for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. Sauté and Combine:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and cook for a minute until fragrant.
Add the chickpeas, corn, and cherry tomatoes to the skillet. Sprinkle in the cumin powder.
Sauté for about 5-7 minutes, until the veggies are slightly tender.
4. Mix and Stuff:
In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. If you're opting for feta cheese, add it now and gently mix until well combined.
5. Fill the Peppers:
Spoon the quinoa and veggie mixture into the hollowed-out bell peppers, pressing down gently to pack them.
6. Bake and Serve:
Place the stuffed bell peppers in a baking dish. Cover the dish with aluminum foil.
Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
7. Garnish and Enjoy:
Once out of the oven, garnish your stuffed bell peppers with fresh basil leaves for a burst of flavor and color.
Opt for organic and locally sourced ingredients when possible to support sustainable farming practices.
Consider using leftover cooked grains like rice or quinoa to minimize food waste.
Compost any leftover scraps or peels.