Meal Idea Monday: Stuffed Peppers on the Grill! Serves 4 Ingredients: 1 cup Quinoa (uncooked) 2 cups low-sodium Vegetable broth 1 large Portobello Mushroom, chopped 1 large Zucchini, chopped 1 whole head of Garlic, chopped or pressed ½ Medium Red Onion, coarsely chopped Fresh Ground Pepper, to taste Fresh Rosemary, about 4-5 sprigs, de-stemmed 1 cup toasted Pine nuts 4 Peppers, any color! Quinoa can be cooked ahead of time, as can the rest of the filling, saving you prep time day-of cooking. Preparation: Cook Quinoa by brining Vegetable Broth to a slow rolling boil, stir in Quinoa, cover, reduce heat to low, and cook for 12-15 minutes, or until liquid is absorbed. Remove Quinoa from heat, fluff with a fork, recover, and let sit for 15-20 minutes. Toast Pine Nuts, they only need about 2-3 minutes, watch carefully to avoid burning! Heating one tbsp. Coconut Oil in a medium saucepan, add Onions and Garlic, and cook until strongly aromatic (SMELL THAT!) add Portobello Mushrooms, cook until softened, add Zucchini, and cook about 2-3 minutes. Set aside. Wash the Peppers, cut the tops wide, leaving room to spoon in the stuffing, and set aside (you’ll need them). Core the peppers, removing all the seeds. Mix the Onion/Mushroom/Zucchini with the Quinoa, add the Pine Nuts, Rosemary, and Pepper to taste. Turn on the grill, allowing it to heat to a medium heat. Peppers should not be placed over direct flame, so this works best on a Propane grill, but can be done with a charcoal grill with a small flame fire, and peppers placed around the very edge of the grill. Spoon mixture into peppers, filling to the top, taking care it does not spill over the sides. Place the tops back on the peppers. Place peppers on the grill, avoiding direct heat, and cover. Cook around 15 minutes, until peppers are soft, and outsides are beginning to brown, turning several times throughout to ensure even heating. Serve with a simple salad, and enjoy the taste of summer!
Posted on: Mon, 24 Jun 2013 21:50:16 +0000
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