Quick, easy and affordable rice and quinoa stuffed peppers with leftover veggies
There are tons of recipes for stuffed peppers on the web, so you may be thinking – why am I writing another one? Well, this wasn’t intended as a stuffed peppers kind of dinner. As most of the recipes on my blog I focus on the quick, easy and affordable recipes which I cook at home. This is how I came up with my rice and quinoa stuffed peppers.
Tonight I had some free time and some leftover veggies from a weekend farmer’s market spree. Using what I had left in my fridge and pantry, I cooked these delicious leftover stuffed peppers with rice and quinoa.
Veggies left in the fridge:
- 3 red tomatoes
- 4 carrots
- 1 red onion
- 1 white onion
- Dill and parsley
- 4 raw green peppers
Leftover from the kitchen pantry
- 1 cup of rice
- ⅓ cup of quinoa
- 4 dried red peppers
I like to start with sauteing the veggies so chop the tomatoes and onion in small cubes and grate the carrots. Also cut the dill and parsley and add all in a big wok-style pan. Add oil and salt to taste. Saute the veggies over medium to high until the water evaporates and the carrots and onions soften.
When ready, add the rice, quinoa and water to the same pan. I’d like to have the stuffing very well boiled, so I added 6 cups of water to 1 cup of rice and ⅓ cup of quinoa. Good results can be obtained with 4 ½ – 5 cups, but no less.
Broil in the pan over medium heat until the rice and quinoa are well done and soft. Remove from the heat and let the stuffing rest and cool for a while.
In the meantime, prepare your peppers. For the raw ones – just rinse and clean from the seeds and you’re done. If you’re using dried peppers like me, before stuffing them you have to prepare them by soaking them for 2-3 minutes in boiling water.
Filling and baking:
Once the peppers are ready and the stuffing has cooled down, preheat your oven to 220 C or 430 F. Stuff the peppers with the prepared filling and cover them in the remaining stuffing, if any.
Bake until nicely roasted, should take around 40-45 minutes. Enjoy!
Did you make this recipe? Show me your photos in the comments below or share with your friends!
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