Sunday, October 14, 2012

Stuff it!

The spectacular colors of Fall make the transition from Summer to Autumn just about worth it. The inevitable cold is coming all too soon, but who doesn't smile at a pumpkin?

It is a big decision which magnificent gourd to take home. My agonizing took longer than usual this year. Shape, size, color, and curl of the stem are all taken into serious consideration. But why get just one?

Now that the farmers markets are beginning to wind down their summer produce, I like to make the most of what is still available.  These red peppers were at the peek of ripeness, their flavor fully developed. Their aroma had the perfume and distinctive fruity sweetness that defines a bell pepper. It tastes just the way a pepper should, a full sun-shiny flavor!

Stuffing these beauties seemed like the way to go. Combining cooked grains and beans for the stuffing makes a quick and filling meal.  Saute some onions and herbs for extra flavor, mix in a little cheese and bake. The result is end of summer perfection.


Quinoa, Lentil & Goat Cheese Stuffed Peppers

4 bell peppers
salt and pepper to taste
2 Tbs. olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
2 Tbs. cup chopped parsley

1 cup cooked Quinoa
1/2 cup cooked lentils

4 oz goat cheese, crumbled

•Heat oven to 350 F.
•Cut off the top quarter of the pepper to act as a lid. Remove the seeds from inside the pepper cups. Rinsing them in cold water is usually the easiest way.
•Sprinkle the insides of the peppers with salt and pepper and place the peppers cut side down on a baking sheet with the tops next to them. Bake for about 20minutes so the peppers can begin to soften. Remove the softened pepper cups and lids from the oven and set them aside until cool enough to handle.
•In a saute pan, heat the olive oil. Add the celery, carrots and onions, salt and pepper to taste. Cook the vegetables until translucent and wilted, about 10 minutes. Add the chopped parsley and cook for another minute.
•Remove the sauteed vegetables to a medium sized bowl. Into the bowl mix the quinoa and the lentils together with the sauteed vegetables to make the stuffing. Add the cheese and continue mixing until well combined.
•Spoon the stuffing mixture carefully into each of the cooled pepper cups. Fill the peppers loosely and let the stuffing mound up on top for a pretty presentation. Arrange the filled peppers on a baking sheet and place the top of the pepper back on top. Return the stuffed peppers to the oven. Bake for about one hour, until the peppers are completely softened and the filling is piping hot.


  1. This is a great recipe - my family loved it, kids too. Thank you, Deborah.

    One of its charms is simplicity - I was surprised about no mushrooms and herbs, but without them, the sweet red pepper flavor really came through. And without broth or sauce, it didn't mush and there were lots of toothy textures.

    Easy and cheap, too (at least now when red peppers aren't high). And healthy. I served it with a butternut squash/apple/ginger soup (also healthy - just a little butter, no roux). I felt totally one with fall.

    1. Thanks Steve, so glad you enjoyed the recipe! Great idea serving it with the soup. squash/apple/ginger is a great combination!


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