Bell pepper cooked two ways. I love bell peppers, especially if they have that smoky taste that happens when you char the skin under a live flame. This is a very healthy recipe. The quinoa, feta and Greek yogurt make this a protein packed meal. This recipe makes 6 stuffed peppers.
8 bell peppers (2 for the sauce and the rest for stuffing)
1 cup of quinoa
1 red onion, chopped
1 clove of garlic, chopped
2 tablespoons of olive oil
Zest of one lemon
½ cup of stock (vegetable, chicken or beef)
½ cup of Greek yogurt
200gr feta cheese, chopped
1 1/2 cups of cherry tomatoes, halved
First cook the quinoa. Rinse it under cold water and then boil for 13 minutes. Drain and reserve.
While the quinoa is cooking, place 2 of the peppers over a gas burner and cook, turning as necessary, until charred all over. If you don’t have a gas burner, you can also just roast them in the oven until tender. Allow the peppers to cool down enough to handle. Rinse under running water to get all the burned skin off. Cut them open and remove the seeds and the membrane. Chop the roasted peppers.
In a pan over medium heat, add the olive oil, the chopped onion and chopped roasted peppers. Cook for a few minutes until the onion has caramelized. Then add the chopped garlic and lemon zest. Cook for another minute or two and then turn off the heat.
Transfer the onion and pepper mixture into a large bowl, add the stock and Greek yogurt. Blend until smooth using a hand mixer. Once it has become a thick sauce, add the cooked quinoa, feta. Mix well with a spoon and taste. Add salt and pepper to taste. (I hardly add any more salt since the feta and stock are already quite salty)
To prepare the peppers, cut them in half and then remove the membrane and seeds.
Stuff the pepper with the quinoa mixture, place the cherry tomatoes on top and bake in the oven at 350F or 180C for 40 minutes.