Passover Stuffed Peppers



                3                              red bell peppers

                1   cup                      quinoa, rinsed

               ˝   teaspoon             sea salt

            1 ˝   cups                    water

               ˝   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