At first bite I was taken in by the sweet but mildly tart flavor of the peppers. They are the perfect foil for stuffing and lend a nice, subtle splash of spice to your table. My experience resulted in a minor culinary thrill and major ingestion of pretty much the entire dish of stuffed peppers. It’s noteworthy that I was still invited back to dinner despite my eating behavior and visible lack of restraint.
Abundant at farmer’s markets now (at least in the Bay Area) Hungarian peppers give you a chance to add a new twist to your summer dining options. The season is short though so don’t miss out!
Hungarian Peppers stuffed with quinoa
- 6 Hungarian peppers, seeds removed
- 2 Tbsp. butter
- 1 onion (red, yellow or white), diced
- 2 cloves garlic, minced
- 1/2 lb cremini mushrooms, coarsly chopped
- 1 large tomato, chopped
- 1 Tablespoon herb of choice (tarragon, thyme or parsley)
- 1/2 – 1 teaspoon saltPepper (to taste)
- 1 cup cooked quinoa
- 1/4 – 1/2 cup parmesan cheese
- ½ – 1 cup of white wine, vegetarian or chicken stock
Heat the olive oil, add the onion and garlic. Once onions are soft, add the mushrooms. Cook until the mushrooms start to soften and then add the chopped tomato, herbs, salt, pepper and 1/4 cup of the wine or stock. Cook another 5-8 minutes (tomatoes will be soft). Fold in the cooked quinoa.
Steam the peppers about 10 minutes (they should be tender, but not mushy.) Cool.
Stuff the peppers with the onion and mushroom mixture and then place in a baking dish. Sprinkle the reserved onion and mushroom mixture around the peppers, pour remaining stock or wine around the peppers, sprinkle with parmesan cheese.
Bake at 350 for 20 – 30 minutes.
A few notes: the cooked quinoa makes a great vegetarian or side dish. You could substitute the quinoa for ground pork, chicken or other meat of choice.