Recipes

Market Cooking… Quinoa and Ricotta Stuffed Peppers

Stuffed Peppers

Greetings from a very hot south of France. We’re in the middle of what the French call a canicule – heatwave. I’ve still got a few weeks until my official “holiday” time, but summer is definitely in full-swing everywhere along the Côte d’Azur. And securing a spot on the beach anytime after 9am is almost impossible… I pass some pretty motivated sun-goers on my morning walks to work.

Besides trying to stay cool, I’ve been searching for new recipes which highlight the products of the season. Peppers are everywhere this time of year, and besides whipping up a quick ratatouille, I love to make stuffed-peppers of every variety. A lot of Provençal recipes call for using ground lamb or veal, but I was very pleased to come across one which used quinoa. The original recipe calls for the use of fromage frais which is unavailable in the US. Consequently, after a few clicks on the Internet, it seems that ricotta is a perfectly acceptable substitute.

I made these peppers last Saturday, and besides being vegetarian and rounding out a very healthy meal, they were great for this hot weather. The only caveat is that, being meatless, they didn’t pack the same flavor-punch as my beef-stuffed tomatoes of a couple weeks back. Make sure to salt & pepper the quinoa well and use a heavy-hand when adding in the parsley. Besides that, I can’t get enough of quinoa this summer. My new favorite is substituting it for bulgar in a tabbouleh recipe – très très bon.

 

Poivrons farcis au quinoa et au ricotta
Ingredients

1 1/2 cups quinoa

1 red pepper

1 yellow pepper

1 green pepper

1 orange pepper

1 onion

2/3 cup ricotta

1/2 cup grated Parmesan

1 bunch of parsley

1 tablespoon olive oil

salt & pepper

Directions

Rinse the peppers, take out their stems and the seeds.  Cut in half.  Put the peppers in the oven (at 350ºF) for around 30 minutes.  Remove and set aside.

Heat the olive oil in a pot and add the quinoa.  Cook on high for 3 minutes.  Cover with water and continue cooking until all of the water is absorbed.  Season with salt and pepper.

Chop the onion and the parsley.  Mix into the quinoa and add in the parmesan and ricotta.

Stuff the peppers with the quinoa mixture and bake (still at 350ºF) under the grill for 15 minutes.  Serve hot.

Recipe credit: Cuisine Actuelle
 
 
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6 thoughts on “Market Cooking… Quinoa and Ricotta Stuffed Peppers

  1. We love quinoa, especially the red variety. Think it has a little more flavor. Interesting article last week in the New York Times about the shortage of quinoa and price increase because of the growth in popularity. As you probably know, almost 100% of it comes from Bolivia. Your recipe is a very nice addition to our repertoire of quinoa dishes. I plan to try it this weekend. Thanks for sharing.

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    1. Oh, good tip about the red variety, Michel, hadn’t thought of using that for the peppers. Will try it the next go around!

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  2. Peppers are indeed abundant now-The farmers market have a variety to choose from and it is a beautiful thing.

    Stuffing peppers is always a great way to enjoy a good meal. There are endless ways to stuff with your favorite ingredients.

    Happy summer!

    Velva

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