Albanian Stuffed Peppers with Quinoa and Vegetables
These Albanian Stuffed Peppers with Quinoa and Vegetables are a delightful fusion of traditional flavors and wholesome nutrition. Packed with a rainbow of veggies, protein-rich quinoa, and aromatic herbs, they make a satisfying meal that aligns with the heart-healthy Mediterranean diet.
Equipment
- Medium saucepan with lid
- Skillet
- Baking dish
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
Quinoa
- 4 large bell peppers, assorted colors (approx. 2 lb / 900 g)
- 1 cup quinoa, uncooked (6.3 oz / 180 g)
- 2 cups vegetable broth (16 fl oz / 475 ml)
- 1 medium onion, finely chopped (4.2 oz / 120 g)
- 2 medium carrots, grated (4.6 oz / 130 g)
- 1 zucchini, diced (7.1 oz / 200 g)
- 1/2 cup fresh parsley, chopped (0.7 oz / 20 g)
- 1/4 cup fresh mint, chopped (0.35 oz / 10 g)
- 2 tbsp olive oil (1 fl oz / 30 ml)
- 1 tsp salt (0.2 oz / 5.69 g)
- 1/2 tsp black pepper (0.07 oz / 2 g)
- 1/2 tsp smoked paprika (0.07 oz / 2 g)
- 1 cup crumbled feta cheese (4.6 oz / 130 g)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold running water and drain. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes until the broth is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes.
- While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers in a baking dish, cut-side up.
- In a skillet, heat the olive oil over medium heat. Add the onion, carrots, and zucchini. Sauté for 5-7 minutes until the vegetables are softened.
- Fluff the cooked quinoa with a fork and add it to the skillet with the vegetables. Stir in the chopped parsley, mint, salt, black pepper, and smoked paprika. Cook for an additional 2 minutes to blend the flavors.
- Remove the skillet from heat and allow the mixture to cool slightly before stirring in the crumbled feta cheese.
- Spoon the quinoa and vegetable mixture into the hollowed-out peppers, packing it in firmly.
- Replace the tops of the peppers and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- Serve the stuffed peppers hot, with a drizzle of olive oil or a dollop of yogurt if desired.
Notes
For a vegan version, substitute the feta cheese with a plant-based alternative or simply omit it.
These stuffed peppers can be made ahead and refrigerated for an easy reheat-and-eat option during busy weekdays.
You can add a protein of your choice, such as diced chicken or tofu, to the quinoa mixture for an extra boost.