Passover Stuffed Peppers

3 red bell peppers

1 cup quinoa, rinsed

½ teaspoon sea salt

1 ½ cups water

½ cup pistachio nuts, shelled and toasted

3 onions, thinly sliced

1 Tablespoon extra-virgin olive oil

salt and pepper to taste

1 Tablespoon parsley, minced

1. Preheat oven to 350°F.

2. Cut peppers in half lengthwise and gently remove insides, leaving the stems attached.

3. Sprinkle insides of peppers with a bit of salt and place face down on a baking sheet lined with parchment paper.  Bake for 15 minutes, remove and set aside.

4. In a small pot, bring to a boil quinoa, water and 1/4 tsp. of the salt.  Reduce heat to low and simmer, covered, until water is almost fully absorbed (about 15 minutes).  Remove from heat and let stand for 5 minutes.

5. In a large pan, combine oil and onions and sauté at a medium-high heat, stirring occasionally, until onions are a golden color.  Add 1/4 cup water and continue cooking until onions are caramelized.  Add more water as needed.

6. Mix quinoa with pistachios, about 1/3 of the caramelized onion and salt/pepper to taste.

7. Stuff each half pepper with 1/2 cup of the quinoa mixture and top with 1 Tbsp. of caramelized onion.  Bake for about 10 minutes.  Sprinkle parsley on top of peppers and serve. 

Note:  Zucchini or acorn squash can be used instead of the peppers.

Yield: 6 servings

Source: The Organic Kosher Cookbook by Aviva Allen