FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA
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
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
QUINOA AND VEGETABLE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.
- Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.
- Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, zucchini, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.
- Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.
Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 638 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 11 grams, Sugar 10 grams
STUFFED PEPPERS WITH QUINOA, OLIVES AND FETA
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.
STUFFED RED PEPPER WITH QUINOA AND CHICKPEAS
This is a very healthy, vegetarian main course with lots of protein from the chickpeas and quinoa. The flavors in this recipe are a blend of Persian and Mediterranean. Very easy to make and super satisfying! This freezes really well for a dinner or lunch later on (goat cheese and all!)
Provided by Katherine
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with olive oil.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.
- Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.
- Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 78.5 g, Cholesterol 6.9 mg, Fat 12.4 g, Fiber 12.8 g, Protein 16.3 g, SaturatedFat 2.9 g, Sodium 654.2 mg, Sugar 21.4 g
GREEK-STYLE STUFFED BELL PEPPERS WITH QUINOA
This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.
Provided by ElleFirebrand
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Set a pot of water to boil. Remove tops from peppers and cut in half length-wise. Seed and devein peppers. Reserve pepper tops. Once water has boiled, add peppers and cook for 7-8 minutes. Drain water and run cold water over peppers.
- Finely dice pepper tops.
- In a medium skillet, heat olive oil. Saute onion and garlic over medium-high heat until soft, about 5 minutes. Add ground beef and cook until browned.
- Cook quinoa according to package directions.
- Into ground beef, stir lemon juice and zest, tomato sauce, cooked quinoa and spices.
- Cook until slightly thickened, about 5 minutes.
- Stuff peppers with ground beef mixture. Top with cheese. Place peppers in a greased baking pan and cover with aluminum foil.
- Bake in a 375 degrees F oven for 15 minutes. Uncover and bake and additional 15 minutes.
CHERRY PEPPERS STUFFED WITH FETA
These lovely round small peppers come in red, yellow and green, they are sweet but range in heat, from mild to medium hot, sold fresh or pickled they make a very flavourful appetizer, can be filled with almost anything, Delicious!!
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 16 appetizers
Number Of Ingredients 7
Steps:
- Cut red cherry peppers in half, vertically, leaving stem for presentation.
- Remove seeds.
- Drain well on paper towel.
- In a small bowl combine all remaining ingredients and mix well.
- Spoon filling into pepper halves.
QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA
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
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
QUINOA STUFFED PEPPERS
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Provided by Amanda
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until fragrant and slightly translucent, 5 to 7 minutes. Add zucchini, eggplant, and tomato; cook until slightly tender, 3 to 5 minutes. Stir tomato sauce into vegetable mixture; cover and simmer until vegetables have softened, about 10 more minutes.
- Stir quinoa into vegetable mixture. Season with salt and pepper. Fill bell peppers with quinoa-vegetable mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in the preheated oven until bell peppers are slightly tender, about 18 minutes. Remove aluminum foil cover; sprinkle peppers with mozzarella cheese. Bake until cheese is bubbling and melted, about 5 more minutes.
Nutrition Facts : Calories 250.6 calories, Carbohydrate 32.4 g, Cholesterol 12.1 mg, Fat 9.6 g, Fiber 7.6 g, Protein 11.1 g, SaturatedFat 2.6 g, Sodium 347.5 mg, Sugar 7.5 g
More about "fried small peppers filled with feta and quinoa food"
STUFFED PEPPERS RECIPE WITH QUINOA OR OTHER GRAIN
From blog.thenibble.com
QUINOA, TOASTED WALNUT & FETA STUFFED PEPPERS - GOODFOOD
From makegoodfood.ca
QUINOA AND FETA STUFFED PEPPERS - LILLIE FARROW
From lilliefarrow.com
GREEK OVEN-BAKED FETA STUFFED PEPPERS - REAL GREEK RECIPES
From realgreekrecipes.com
GREEK STUFFED PEPPERS WITH FETA CHEESE RECIPE
From mygreekdish.com
PEPPERS STUFFED WITH QUINOA, CORN AND FETA CHEESE
From joanne-eatswellwithothers.com
ROASTED PEPPERS WITH QUINOA & FETA - THE HEALTHY COOK
From thehealthycook.gr
FIVE WAYS TO FILL A PEPPER - THE NEW YORK TIMES
From archive.nytimes.com
STUFFED PEPPERS WITH FETA CHEESE – KOSTERINA
From kosterina.com
RECIPE QUINOA-STUFFED PEPPERS - RECIPES.CAMP
From recipes.camp
QUINOA-STUFFED PEPPERS WITH FETA CHEESE, MUSHROOMS, AND SHALLOT
From hellofresh.com
QUINOA- & FETA-STUFFED SWEET PEPPERS - MEAL KIT DELIVERY
From makegoodfood.ca
QUINOA STUFFED PEPPERS - VEGETARIAN - THE LAST FOOD BLOG
From thelastfoodblog.com
MINI PEPPERS WITH WHIPPED FETA - COOKING LSL
From cookinglsl.com
VEGETARIAN QUINOA & LENTIL STUFFED PEPPERS - THE KITCHEN FAIRY
From kitchenfairy.ca
QUINOA STUFFED MINI PEPPERS - 4 SMART POINTS - LAALOOSH
From laaloosh.com
QUINOA STUFFED PEPPERS - MY POCKET KITCHEN
From mypocketkitchen.com
QUINOA STUFFED PEPPERS RECIPE - A COUPLE COOKS
From acouplecooks.com
35 MINI SWEET PEPPER RECIPES FOR BIG FLAVOR IN A SMALL BITE
From yummyaddiction.com
YELLOW PEPPERS STUFFED WITH QUINOA, CORN, AND FETA CHEESE - ERECIPE
From erecipe.com
MEDITERRANEAN QUINOA STUFFED PEPPERS RECIPE - RUNNING …
From runningonrealfood.com
QUINOA-STUFFED PEPPERS WITH CORN, FETA, AND HERBS - CSMONITOR.COM
From csmonitor.com
10 BEST STUFFED PEPPERS WITH FETA CHEESE RECIPES - YUMMLY
From yummly.com
QUINOA AND VEGETABLE STUFFED PEPPERS - FOOD NETWORK CANADA
From foodnetwork.ca
FETA AND EGG STUFFED MINI PEPPERS RECIPE - COOKING LSL
From cookinglsl.com
PEPPERS STUFFED WITH TOFU, QUINOA AND VEGGIES | IGA RECIPES
From iga.net
CHICKEN FRIED QUINOA STUFFED PEPPERS - FIT FOODIE FINDS
From fitfoodiefinds.com
CHEESY STUFFED PEPPERS WITH BEEF AND QUINOA - CHEF JULIE …
From chefjulierd.com
ROASTED RED PEPPER AND FETA QUINOA STUFFED PORTOBELLOS - FOOD …
From fooddoodles.com
FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA
From diningandcooking.com
FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA RECIPE
From pinterest.com
FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA RECIPE
From pinterest.co.uk
ROASTED BABY PEPPERS STUFFED WITH FETA - ALEKA'S GET-TOGETHER
From alekasgettogether.com
FRIED SMALL PEPPERS FILLED WITH FETA AND QUINOA - MASTERCOOK
From mastercook.com
QUINOA STUFFED PEPPERS - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
STUFFED PEPPERS WITH LENTILS, QUINOA AND FETA CHEESE
From butterfloursugarsalt.com
HEMSLEY RECIPE: QUINOA-STUFFED PEPPERS WITH FETA - BRITISH VOGUE
From vogue.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love