Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe

August 9, 2016

Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored

The term “comfort food” isn’t something you hear uttered very often during summer. Most of our plates are filled with fresh salads and sweet fruits, helping us rehydrate after a parched winter. However, when August begins and the second stretch of summer is upon us, I find myself fantasizing about cooler nights filled with warm plates. I know, it is too soon for most of us to fathom summer’s end – and after living in a four season state the past two years I came to know what the true love of summer is all about! But now having returned home to the coastal two seasons it is hard to believe it won’t be cooling down for long. So as far as comfort food goes, I just couldn’t wait.

Cue: stuffed bell peppers. These (to me) are summer’s version of comfort food. A quick bake in the oven, and a pot on the stove for 15 minutes is all is takes to make yourself a little late summer’s night plate of comfort. It’s hard to believe I have neglected one of my favorite vegetables here for so long. I eat a bell pepper almost every day in the summer. Typically just with a few spoons of hummus. But here, the sweet yellow gems of summer get to shine. Alongside a simple stuffing made of quinoa, lemon, garlic, basil, cannellini beans, a good glug of olive oil, and a new favorite around these parts – broccoli rabe.

Perfect for holding up in your grain and legume stuffings, broccoli rabe is this sturdy vegetable that may remind you of broccoli with its baby florets, however it is closer to a cabbage, and you can tell when you bite into the crunchy leaves! I love the taste of a slightly bitter broccoli rabe after it has been blanched. Especially once it is tossed with the lemony quinoa and topped with a total all-star, the glorious pine nut parmesan. I’ve made several parms from various nuts and seeds in the past, but the buttery richness of pine nuts is sometimes just so needed. Here it adds another level of comfort, and these peppers just aren’t as cozy without a good spoonful on top.

Drink your smoothies and chop your salads all day, and then sit back at night to a plate of summer comfort food at it’s best. Bright, vibrant, and full of soul soothing flavors. That’s what we are all about lately, and there may or may not have been a batch of brownies (hot from the oven) consumed directly after. A girl can only eat so many salads and smoothies before she needs to sink her teeth into something with a bit more oomph. (By the way, the aforementioned brownie recipe will be coming to you this fall – get your legs ready to do some dancing, it’s kind of amazing.) Cozy hugs to you all, while in tank tops in front of the window AC unit of course. – xx

Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored Garlic & Lemon Quinoa Stuffed Bell Peppers w/ Broccoli Rabe by Faring Well @EatBroccoliRabe #BroccoliRabe #sponsored

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GARLIC & LEMON QUINOA STUFFED BELL PEPPERS W/ BROCCOLI RABE
Makes 4 servings as an appetizer, or 2 as a main course.

stuffing
1/2 bunch of Andy Boy broccoli rabe
1/2 cup dry quinoa (soaked for 6 to 8 hours)
1 cup filtered water
1 cup cooked cannellini beans
1 tablespoon extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
1 garlic glove, grated
1/2 teaspoon dried basil
1/2 teaspoon fine sea salt
a few dashes black pepper

pine nut parmesan
1/4 cup pine nuts
1/2 teaspoon lemon zest
1/8 teaspoon fine sea salt
1/4 teaspoon nutritional yeast

2 yellow bell peppers, medium size

Drain and rinse the soaked quinoa well, and add it to a pot on the stove with the cup of filtered water. Bring to a boil, reduce to a simmer, and cover. Let cook until all of the water is absorbed (about 10 minutes, or a few longer). Remove the pot from the heat and leave covered to steam for an additional 10 minutes.

Preheat the oven to 400F. Slice each bell pepper in half, remove the stem, and scrape out the seeds. Place the pepper halves on a parchment lined baking sheet with the cut sides facing up. Roast in the oven for 15 minutes.

While the peppers are roasting, trim the broccoli rabe so you are left with only the florets, leaves, and their soft stems (about 2 loosely packed cups worth). Break into bite size pieces and place in a heatproof bowl. Bring a kettle of water to a boil on the stove and pour over the broccoli rabe. Let the rabe sit in the hot water for about 10 seconds, then drain well – squeezing out as much water as you can. Add the rabe to a large mixing bowl and cover with a towel to keep warm.

Add all of the ingredients for the pine nut parmesan to a small food processor, or a mortar. Blitz a few times to break the nuts into pieces and to incorporate the seasonings. If using a mortar and pestle, grind until it reaches a slightly chunky consistency (or the texture you desire). Set aside.

Fluff the cooked quinoa with a fork and toss into the mixing bowl with the broccoli rabe. Add the cannellini beans, lemon juice, olive oil, grated garlic (I use a microplane), dried basil, salt, and pepper. Toss well to combine, and take a little taste to make sure it suites your seasoning preference.

Divide the quinoa stuffing between the four halves of bell pepper and top with a generous spoonful of the pine nut parmesan. Enjoy right away while still warm.


NOTE: For the bell peppers I chose the yellow variety because they are mellow and sweet, just perfect for this stuffing. However, the red variety will do as well – or even the purple if your market has them in season.

This post was sponsored by Andy Boy Broccoli Rabe. All words and opinions are my own, and I truly love their produce. Thank you for supporting Faring Well by supporting it’s wonderful sponsors!

19 Comments

  • Reply Aldy August 9, 2016 at 5:44 am

    Hi Jessie, It’s my first time around your lovely fairing well blog! And yay…I’m so happy ;) Loving these summery stuffed bell peppers…and will definitely go into my list of summer recipes to try. As soon as summer get over here (we are in winter season here in New Zealand) will make these delicious looking bell peppers. Have a nice week ahead ;)

    Aldy.

    • Reply Faring Well August 9, 2016 at 1:59 pm

      Hi Aldy! I’m so touched you stumbled across my space here and stayed to chat, thank you dearly for your sweet note! I hope you are having a wonderful winter there in NZ, I hope to visit that beautiful place one day! Have a nice week too lady! xx

      • Reply Aldy August 9, 2016 at 9:55 pm

        You’re welcome ;) Big Hugs xx
        Aldy.

  • Reply Sophie MacKenzie August 9, 2016 at 9:37 am

    Yum, these looks so summery and fresh! While I’m too looking forward to cooler nights and bowls of warm root veggies, we still need to get my fill of summer goodies – before they’re gone! xox

    • Reply Faring Well August 9, 2016 at 2:04 pm

      Thank you tons Sophie! I totally agree, we are in the best part of the year right now where we can enjoy the present to the fullest, while at the same time be getting super jazzed for what is to come! I love this transition time. Hope you are having a summer-goodness-filled week friend! <3

  • Reply Alana August 9, 2016 at 9:21 pm

    Prettiest comfort food in all the lands. So vibrant and fresh looking!! Nailed it, Jessie!

    • Reply Faring Well August 10, 2016 at 2:24 pm

      Aw thank you Alana! You are the best. xo

  • Reply Rachel @ Baking Up Bliss August 9, 2016 at 10:22 pm

    This looks so comforting, our garden is producing plenty of bell peppers right now so I’m super excited to try this out. That pine nut parmesan looks great! I totally relate with wanting fall comfort a bit early, but I’m really trying to live the present this year. (Although, I must admit I’ve had my fair share of sweet potatoes already!)

    • Reply Faring Well August 10, 2016 at 2:25 pm

      Yay about your garden overflowing with bells! How exciting. Thank you for your sweet compliments on the recipe too! I hope you get to enjoy some soon, and I see no shame in enjoying a little in-between-the-seasons sweet pots ;) we have them on heavy rotation over here too!

  • Reply lindsey August 10, 2016 at 4:04 am

    love this nourishing golden dish, jessie – and pine nut parm! these flavors and textures seem to gel so beautifully. i’m not usually a pepper gal, but this is making me think otherwise! thanks for the endless inspiration, sweet lady! xo!

    • Reply Faring Well August 10, 2016 at 2:26 pm

      Lindsey, thank you so much girl! This means tons coming from you. You’re the sweetest. xx

  • Reply Jess @ Nourished by Nutrition August 10, 2016 at 4:56 pm

    Hi Jessie! Of course I’m back again this week. No surprise there. I too love salad and all the raw veggies during the summer, but I’m not one to totally avoid the oven during these hot months. My love for roasted veggies is to strong. I like making a huge batch so I store them for the next couple days (if they last that long) because cold out of the fridge taste just as good to me. So I love the idea of “summer comfort”. This is such a great “meal prep” recipe. I could see my self making a double batch and eating it as you wrote but then storing the various parts separately so I could use them throughout the week in various ways! Great recipe. Oh, and I guess I should mention (with all the heart eyes) –this. vegan. parm.
    xx hugs to you Jessie!

    • Reply Faring Well August 12, 2016 at 10:55 am

      I love when you are here Jess, your presence is so appreciated! And I’m glad to hear someone else is still roasting too ;). This WOULD make delicious lunch leftovers as well, great call there girl. Thanks for your sweet comment and recipe love! Have the most wonderful end of the week, hugs – xx

  • Reply Jodi August 10, 2016 at 6:35 pm

    I noticed the other the day that the days are definitely getting shorter – gah! But cue tomatoes and eggplant and all my favorite bounty. August is truly harvest season for us canadian folk up here :) And something about it is just so grounding. Yes to comfort. Yes to bell peppers! They have to be the most refreshing vegetable – you had me at hummus, snack soulmates. Loving this pine nut parm and all the flavors happening here. AC hugs to you too, Jessie. x

    • Reply Faring Well August 12, 2016 at 10:57 am

      Right, I’m slowly noticing it too! There is something nice about the shortening days though, making you slow down and stop work a little earlier. And yay for August harvest season up there, so excited to see all the goodness you whip up with that bounty! Thanks for stopping by Jodi, you are just the best! Cozy AC hugs and cheers to living life to the fullest this weekend friend! XX

  • Reply Gena August 13, 2016 at 8:05 am

    This is just my kind of recipe, dear Jessie — hearty and lovely. To read your description, I think all of my favorite kinds of food would fall into the “comfort food” category, so that’s where my attention stays, summertime or not. And broccoli rabe is one of my favorite greens. I hope you’re staying cool and dancing by AC all the live long day! XO

    • Reply Faring Well August 15, 2016 at 11:21 am

      You really are the queen of coming up with some of the best vegan comfort foods Gena! So your love for them is no surprise, I’m just so flattered this recipe makes the cut for your hearty love for food. I hope you are enjoying all of summer’s greatest and staying cool as well friend! Happy dancing <3

  • Reply Brooke @ Chocolate + Marrow August 19, 2016 at 9:32 am

    Jessie! Ahh this is so the kind of recipe I need more of. Protein, fresh flavors, comfort-y. I eat light all day but tend to prefer heaving things in the evening (and I live with a husband who eats like crazy so dinner salads don’t cut it for him!) These are just perfect. And I’m with you, broccoli rabe is THE BEST!!! Happy weekend, lovely friend!

    • Reply Faring Well August 20, 2016 at 7:03 pm

      Aw yay! I’m so glad to hear this speaks to your veggie soul Brooke! I hear you on feeding a man, no dinner salads for this guy here too ;) thank goodness veggies come in the version of comfort food as well! Hope you guys are getting so AMPED for your move, ah! Crazy excited for you two. XO

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