Photo by by Annaliese Bischoff
Provenance of Dish
Traditionally I have used rice making stuffed peppers. Here I used quinoa which adds a nutty texture and flavor . I am using mushrooms with ground beef in the filling.
1/2 cup whole red quinoa, uncooked, soaked in water
1/2 pound farm quality ground beef
1/2 pound cremini mushrooms, diced
1/4 cup finely chopped red onion
1/4 cup grated carrot
1/2 teaspoon fresh chopped thyme leaves
1/2 teaspoon fresh chopped marjoram leaves
1/2 tablespoon premium quality Hungarian sweet paprika
dash of kosher salt
pinch of pepper
4-6 plump red sweet bell peppers
2-4 cups fresh vegetable broth, made from fire roasted as well as uncooked red pepper, tomatoes, carrots, onions and herbs
1/2 tablespoon sweet red Hungarian paprika
1 bay leaf
1 bouquet garni of fresh herbs (thyme, marjoram, parsley)
sweet paprika for garnish
dollop of sour cream, creme fraiche, or fage for serving
fresh chopped parsley for serving
Soak the quinoa in water for an hour and then drain off the water. Mix gently the beef, mushrooms, onion, carrot, thyme, marjoram, salt and pepper together with the quinoa for the filling.
Cut a border of triangles out of the top edge of the peppers, about an inch in height. Clean out their seeds and interior membranes. Take the cut out triangles and dice smaller. Add these into the filling mixture.
Stuff the peppers up to the beginning of the triangular border. The quinoa will expand when cooking.
Arrange these in a large Dutch oven and add the broth. Add sweet paprika, bay leaf and herb garni to the broth. Bring to a boil, then simmer for 40 minutes. While cooking ladle some broth over the peppers. Make sure the quinoa is fully cooked. Remove the peppers carefully to a bowl to peel off their skins, if desired. Replace back into the broth to keep warm until serving. If you do not mind the skins, you can simply skip this step.
Serve with a generous ladle of broth in a bowl. Fold the triangles inwards. Garnish with sour cream, creme fraiche or thick Greek plain yogurt, chopped flat leaf parsley and sweet paprika.