Vegetarian Stuffed Peppers

Summer is a wonderful excuse to become a vegetarian, there's so much produce and it's bursting with flavor. These stuffed peppers are a perfect example, who needs ground beef, lamb or pork when you've got heaps of zucchini, spinach, tomatoes, onions and corn to use up. I'm so enjoying the farmer's market which comes to town every Sunday. There's no plan to my shopping I'm afraid, I'm out of control and end up with WAY too much produce.  Then it's a challenge to cook it all.  These peppers are the perfect recipe to help me, they certainly pack a nutritional and flavorful punch!

Not to worry if you don't have all the vegetables listed.  These are very forgiving! Substitute your favorite summer veggies and they're bound to be delicious.

Stuffed Vegetarian Peppers.

3 peppers, red, gold or green

1 large onion, finely chopped

olive oil

4 cloves of garlic, minced

4 tomatoes, seeded and chopped

3 small to medium zucchini, chopped

A handful of fresh parsley

1/4 cup raisins

2 ears of corn

1/3 cup toasted pine nuts

1/3 cup Parmesan cheese

salt and pepper

1 tablespoon of cumin

1 box of baby spinach

1 1/2 cups quinoa

Heat the oven to 375 F

To make the quinoa pour 3 cups of water into a saucepan, add the quinoa, cover, bring to the boil, turn down to a simmer and cook until all the water is absorbed. Set aside.

In a large saute pan, heat the olive oil, add the onion and cook on low heat until the onion is soft.

Add the garlic and cook for a further 2 minutes.

Add the zucchini, tomatoes, corn, raisins, parsley, cumin, pine nuts, salt and pepper.  Cook everything together for about 5 - 7 minutes. 

Mix in the quinoa and the box of baby spinach.  The spinach will wilt in the heat of the vegetables.

Stuff the peppers and sprinkle the tops with some Parmesan Cheese.



Place in a lightly greased baking dish.  Heat some water in a kettle and pour 1/4 inch of hot water in the bottom of the baking dish.  This will help the peppers steam as well as roast.

Cook for approximately 20-30 minutes, depending on the size of your peppers or until they are cooked through.

Serve hot or at room temperature.