on the menu : marinated red bell peppers w/ simple stuffing
Posted Apr 16 2013 10:59am
MARINATED RED BELL PEPPERS W/ SIMPLE STUFFING
When I first started seriously cooking, I would make lots of stuffed peppers because they were in almost every cookbook, easy to make, and looked cool (ha). After a while though, I stopped because I got bored with the concept and taste.
The other day I realized I had not made a stuffed pepper dish in, well, forever! And so I did. I used to just make the stuffing, stuff the peppers, and bake them. This time I decided to marinate the peppers in advance to take care of my biggest complaint – the peppers always being kinda ‘eh, boring.’
That did the trick. Dancing flavors, no more bland peppers, and no need to get all fancy with the stuffing. As you know, you can pretty much stuff peppers with anything (be it rice, just vegetables, maybe you like chicken or meat in there), so that’s totally your personal preference but I highly recommend marinating the peppers first for the most flavor.
Red Bell Pepper
Combine all ingredients of the marinade in a bowl and whisk together.
Cut off the tops of your bell peppers, remove the seeds and inner linings. Brush the marinade on your peppers (inside + out, tops too) so every inch is covered. Place in the fridge to marinate over night for the most flavor (but less is fine too!). Reserve the leftover marinade.
Once the peppers have marinated, make the stuffing/filling. Cook quinoa according to package.
Finely chop up the red onion. Drizzle some oil into a sauté pan and add the red onions. Raise the heat to medium and cook the onions. Season with salt + pepper.
Add the tuna (canned is fine – make sure you drain + rinse) to the onions. Pour in the reserved marinade and continue to sauté. Also add the green peas. Season with salt + pepper as necessary.
Once the quinoa has cooked, give it a nice fluff, season with salt + pepper, and add the sautéed ingredients. Mix well.
Pre-heat the oven to 375 F. Roast the peppers to your liking (some like it more raw, some prefer them more charred). Once they’ve roasted, fill them up, and serve!