In Peru, we have a dish called Arroz Tapado, traditionally made with rice, ground meat, eggs, olives and raisins.  This is a wonderful dish and serves as the inspiration for my stuffed bell peppers, filled with a mixture of quinoa, olives, raisins and walnuts, which is not only vegan, but also equally delicious!

Bell peppers are great for stuffing and offer a sweet burst of flavor that pairs nicely with the nuttiness of the quinoa and walnuts.  Try a mix of red, yellow and green peppers for some variety.

Quinoa Stuffed Bell Pepper (Serves 6)

Ingredients:

¾ cup tri-color quinoa, dry

1 ½ cups water

1 Tbsp olive oil

½ onion, chopped fine

3 colves garlic, crushed

1 cup whole olives, sliced

¼ cup raisins

¼ cup walnuts, chopped

Salt and pepper to taste

3 large bell peppers, halved

Equipment:

2-quart saucepan

Large sauté pan

Medium baking dish

Aluminum foil

Instructions:

To cook the quinoa:

  1. Bring ¾ cup dried quinoa and 1 ½ cups of water to a boil in a 2-quart saucepot.
  2. When the water begins to boil, cover pot and reduce heat to low.  Cook quinoa until tender and most of the water has been absorbed, 15-20 minutes.
  3. When done, remove from heat and let stand, covered for 10 minutes.  Fluff with a fork.

To make the stuffed bell peppers:

  1. Preheat oven to 350 F.
  2. Heat 1 Tbsp olive oil in a large sauté pan over medium heat.  When hot, add onion and garlic to pan.  Cook for 1-2 minutes.
  3. Add olives, raisins and walnuts.  Cook until lightly browned and fragrant.
  4. Combine sautéed mixture with 1 ½ cups cooked quinoa.  Flavor with salt and pepper to taste.
  5. Divide quinoa mixture among the 6 bell pepper halves.  Place in a well-oiled baking dish and cover with foil.
  6. Bake for 45-60 minutes until bell pepper is tender.  Enjoy.

More recipes just like this in Peruvian Power Foods Book. Order on Amazon

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