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Tonight, I wanted to create a vegetable side that was more exciting than steamed green beans and incorporated multiple vegetables while being filling and satisfying. I rummaged around the new local market (shamelessly over-priced and yet lacking in the gourmet staples found at my favorite market, Clements), and settled on red peppers and a medley of delicate yet flavorful fillings with which to stuff them! Due to the addition of fresh grated Romano cheese and gently sautéed shallots, no stock is needed to simmer the quinoa (good thing, since I am out of stock!). As usual, with most of my recipes, feel free to experiment in the kitchen, substituting other ingredients where you feel fit, or perhaps having an abundance of a particular seasonable herb or vegetable!


1 large red pepper, cut in half length-wise, and cleaned

1 medium shallot, thin-sliced

¼ cup chopped mushrooms

¼ cup chopped zucchini

¼ cup grated Romano cheese

1 cup cooked quinoa

2 tablespoons olive oil

Salt & pepper to taste


1)      Set the quinoa to cooking on the stovetop, according to package directions. I use Bob’s Red Mill Quinoa, combining ½ cup quinoa and 1 cup cool water, bringing it to a boil, and reducing to a simmer for about 15 minutes until quinoa is tender.

2)      Slice red pepper length-wise, clean out seeds, and set to steaming for about 10 minutes, or until slightly softened, but still firm (you should be able to insert a fork easily, but with some resistance).

3)      Preheat oven to 350 degrees.

4)      Sautee shallot, mushroom, and zucchini in olive oil for 7-8 minutes;  sprinkle with salt and pepper. Set aside.

5)      Combine cooked quinoa, vegetables, and cheese in a bowl. You should have about 2 cups of filling.

6)      Stuff peppers; place in olive oil greased baking dish, and bake at 350 degrees covered with foil for 25 minutes. Place under broiler with an extra sprinkle of cheese if you wish, for 3 minutes.