Quinoa Stuffed Peppers stuffed with black olives (or black beans), herbs, and smoked cheese are easy to make, delicious, and healthy dish.
This post was originally posted in October 2015. I have updated the pictures while the main post remains the same. Also, in 2015 I used black olives while this time I incorporated black beans instead. Either way, that’s super delicious!
As you may know, I was born and grew up in Russia. And being a food blogger, some of my reminiscences have the deep connections with that part of my life.
One day I should definitely tell you a long story.
One day. But not today. Today I’ve got only one little example.
My mom was a good cook, and she was able to make quite delicious comfort meals. They were rather heavy – now I would be able to sample some of them maybe just once in a while.
Anyways, despite a severe deficiency of the produce, she always managed to make something hearty and good. What kind of products didn’t we have in the USSR? Let’s keep it short – everything!
For example, often we didn’t have any sweet peppers. As a matter of fact, in the 1980th, we didn’t have all these gorgeous peppers you can easily grab now. Specifically, it was only one kind – sweet green peppers.
Indeed, they had a very pale green (between green and yellow), almost translucent color. They didn’t have a distinctive flavor either. They rather tasted grassy. But at least they were crispy and juicy. I mean, when you don’t have a choice – you don’t have it.
So, maybe those peppers weren’t good in salads, but stuffed and baked, they worked!
I don’t remember my mom made the different stuffing for them. Basically, that was a mixture of the cooked rice, carrots, onions, and tomato paste. Sometimes she added some ground meat as well. Nothing sensational, but good, very good. Served with sour cream and chopped dill or parsley, that was one of my favorite dishes.
I remember once I stayed at home by myself. The father was in the seas (he was a captain), and my mom had a few-day business trip. Even though I had some food in the fridge, all of a sudden I started to crave for some peppers. It was the mid of the 90th, and we already had a microwave. So, I stuffed the peppers with the uncooked rice mixed with carrots and seasonings and put them in the microwave, for 40 minutes or so.
They were the most delicious peppers I’ve ever had in my life.
They were the hideous peppers I’ve ever had. Raw and underseasoned.
If I’m not mistaken, I didn’t attempt to make them for a long, long time.
I don’t have any issues with stuffed peppers these days. That would be safe to say I’m pretty damn good at stuffing these veggies. I’ve been using for stuffing many good things such as couscous, buckwheat, barley, olives, tuna, feta, herbs…It’s easier to say what I haven’t used yet.
These Quinoa Stuffed Peppers were really good – soft, flavorful, and easy to make. I usually don’t incorporate strong cheeses, but this time I had some smoked cheddar so I decided why not! These peppers are the great option if you have some leftovers. Basically, you can stuff them with pretty much everything!
Besides, these Quinoa Stuffed Peppers are definitely the healthy choice. Especially, if you substitute the cheddar for a healthier option. And add lavender:)
But what about you, guys? Do you love stuffed veggies and what’s your favorite combo? Would you try veggies stuffed with lavender?
These Quinoa Stuffed Peppers paired with smoked cheddar, black olives, greek yogurt, and herbs are delicious, healthy, and easy to make meal.
- 4 medium sweet peppers, cut in half and discard the seeds
- 1,5-2 cups cooked quinoa
- 1 cup black olives, chopped or small sized black beans, rinsed
- 2/3 cup grated smoked cheddar
- 3 tablespoons greek yogurt
- 2 tablespoon chopped parsley
- 1 tablespoon fresh oregano
- 1/2 tablespoon fresh thyme
- 1 tablespoon smoked paprika
- salt, pepper, to taste
- Preheat oven to 200 degrees C (400 degrees F). Place the peppers on a tray covered with slightly greased foil or parchment and roast them for about 15 minutes. If any liquid has accumulated while roasting, discard.
- In a meanwhile, combine all the ingredients for the stuffing. You may need to add more yogurt if it is a bit dry. Stuff the peppers and return them in the oven, for another 15 minutes or the desired consistency.
- Serve warm or even cold. Enjoy!