Technically, stuffed peppers still count as part of our meals in bowls obsession. Chop the top of a bell pepper and you’ve got an edible bowl waiting to be stuffed and roasted.
Heather Cox of EatRealFoodNYC makes dishes like stuffed peppers easy, healthy and stylish. Her version of this classic dish gets an upgrade with fiber-rich quinoa, fresh tarragon and plenty of citrus. Check out her hemp pesto, lettuce strawberry wraps, and other recipes on TCM here – she’s kind of amazing! – and learn how to make stuffed peppers a la heather below…
Citrus Stuffed Peppers With Quinoa + Tarragon
2 yellow peppers
1 small shallot, peeled and diced
2 cups cooked quinoa
4-6 fresh or a handful of dried apricots, diced
2 Medjool dates, pitted and diced
1/2 cup pine nuts
juice and zest of 1/2 lemon
juice and zest of 1/2 orange
handful fresh tarragon, roughly chopped
1 Tbsp+ veggie oil
Preheat oven to 400F.
Line a baking tray with baking paper. Chop the tops off the peppers, brush them with a little olive oil, sprinkle with a little sea salt and bake in the oven for about 20-30 minutes or until soft.
Toast the pine nuts by adding them to a dry pan over medium heat until they start to brown, stirring frequently so they don’t burn. It will only take about 3-5 minutes. Take them off the heat and set aside.
Heat the veggie oil in a fry pan over medium-low heat, add the shallots and sauté for 5 minutes or until soft.
When ready, add the cooked quinoa, apricots, dates, pine nuts, anchovies, zest, juice and a little additional veggie oil to the pan to stop everything from sticking. Stir until warm and fragrant, then stir in the fresh herbs and turn off the heat.
When the peppers are ready, stuff with the quinoa mix, season with salt and pepper, add a little more fresh tarragon and enjoy!