This is my kind of “boat!” This lighter, summer version of stuffed peppers was inspired by the quinoa I had hanging around my pantry waiting to be cooked. (use your rice cooker!) I added in seasoned cooked lima beans to give it some texture. ( I love them!) But the real flavor boost comes from the herbaceous mixture that I started with. (Fresh herbs from my garden!)
I also added in the extra bits of the peppers themselves.
And of course everything is better with a little cheese on top, so after baking in the oven for 35 mins or so covered, I added handfuls of cheese on top and bake uncovered for 10 mins more.
1/2 large onion diced
1/2 each sweet red & green bell pepper diced (or just the extra bits from trimming the peppers)
1-2 garlic cloves, minced
2 tb of butter or oil for saute
1 tb dried “Herb de Provence” mix
salt and pepper to taste
1 cup mixed fresh herbs, minced finely: I used basil, sage and parsley
2 cups seasoned, cooked quinoa
1 cup +/- seasoned, cooked lima beans
2 large peppers, cut in half, seeded and stemmed
1 1/2 cups +/- shredded cheese of choice
Saute the top 6 ingredients together until onions are soft and slightly colored. Take off the heat, let cool a bit and mix in the fresh herbs mix. Mix in the quinoa and beans.
Stuff the pepper halves in an oven proof dish. Add an inch of hot water to the dish around the peppers, trying not to get any water splashed into/onto the peppers. Bake covered* in a preheated 375 degree oven for 30-40 mins. Remove the cover, top with cheese and bake another 10 mins or until cheese is melted.
*Just a note: I covered the dish loosely, with foil and the peppers steamed nicely and the water evaporates, if you cover tightly with a lid – you may be able to reduce cooking time but may have water leftover.
(makes enough to stuff about 6-8 pepper halves, depending on the size.)