This is one of my favorite Shabbos dinners, and they reheat well [on a hot plate] for Shabbos lunch, if you are lucky enough to have leftovers. This is surprisingly easy to create, and quite delicious. This recipe also works if you want to stuff your peppers with the quinoa-rice blends that are popping up in supermarkets, but straight quinoa is my favorite. I guess I already eat enough rice. I’ve noticed that even non- vegans like these.
- Quinoa, cooked.
- Vegetable broth and water to equal 2 cups, or you can use all broth or all water
- Mushrooms, chopped and cooked (optional)
- Salt and pepper, to taste
- 6 medium sized orange peppers, washed and deseeded, save the tops for presentation
- Tomato sauce (optional)
- pot and tight fitting lid for cooking quinoa
- cutting board and knife to chop mushrooms
- glass, ceramic, or cast iron pan to hold the stuffed peppers
Instructions Rinse quinoa with water and prepare according to package directions. It’s the same ratio as with rice- one cup of quinoa will require two cups of liquid. Bring water and quinoa to boil, reduce heat to simmer, cover and cook until the quinoa is tender but not mushy. All the liquid will be absorbed, and you’ll see white squiggles around each grain. These spiral like threads let you know the quinoa is done. It will take approximately 15 minutes of cook time. Meanwhile, wash the peppers (I prefer orange since they tend to be sweeter, but red, green, and yellow will all work), slice the tops off, and remove the seeds before cleaning the insides of the peppers. Pat the outside and inside of each pepper with a paper towel to dry. Place them inside a corning, pyrex, glass or cast iron dish that you have lightly brushed with olive oil. When quinoa has completely absorbed the cooking liquid and you see those telltale squiggles, remove pot from the heat and allow to cool. Add salt and pepper and chopped cooked mushrooms for added flavor and texture, if desired. Stuff each pepper with as much quinoa (and mushrooms) as you can fit inside, and place the top of the pepper back on top, like a lid. Spoon tomato sauce over peppers before adding back the cute lids, if desired, and bake at 350° for 30-40 minutes, until soft. Before Shabbos, I put the food I want to be hot back into the oven using my Shabbos mode feature. My other option is to load the food onto a hotplate. This dish doesn’t lose it’s appeal when reheated either of these ways, and is very satisfying as a main course.