Quinoa stuffed peppers
Hospital
City of Hope National Medical Center
Prep time
45 minutes
Cook time
30 minutes
Yield
50 servings/peppers
Recipe type
Plant-based
Image
ingredients
Ingredients
1 1/2 quarts vegetable stock
14 1/4 ounces white quinoa, raw
28 green peppers, fresh
22 red peppers, fresh
3 5/8 ounces canola oil (previously canola olive oil blend)
2 ounces garlic, fresh minced
1 pound onions, yellow, fresh chopped
4 1/2 pounds zucchini, small dice
4 bunches basil, fresh, washed and minced
1 1/4 tablespoons kosher salt
1 1/4 tablespoons ground black pepper
5 7/8 tomatoes, diced, canned
3 pounds tomato paste, canned
14 1/4 ounces white quinoa, raw
28 green peppers, fresh
22 red peppers, fresh
3 5/8 ounces canola oil (previously canola olive oil blend)
2 ounces garlic, fresh minced
1 pound onions, yellow, fresh chopped
4 1/2 pounds zucchini, small dice
4 bunches basil, fresh, washed and minced
1 1/4 tablespoons kosher salt
1 1/4 tablespoons ground black pepper
5 7/8 tomatoes, diced, canned
3 pounds tomato paste, canned
preparation
Instructions
1. Bring stock to a boil. Add quinoa and stir to combine. Boil, uncovered, for 10 to 12 minutes or until crunchy yet fully cooked. Do not stir. Critical Control Point (CCP)—Ensure the minimum internal temperature reaches 140°F. Drain and let the quinoa sit in a colander for 5 minutes. Fluff with a fork. CCP—Hold hot (at least 140°F) or cool quickly per Hazard Analysis and Critical Control Points (HACCP) guidelines to an internal temperature of 40°F or below for service.
2. Cut tops off peppers and set aside for mixture. Roughly chop the pepper tops. Remove the seeds from the peppers. Wash and set aside in a baking dish sprayed with vegetable oil spray (not listed).
3. In a pot over medium-high heat, heat oil until smoking hot, then brown onions and garlic before adding chopped peppers.
4. Add zucchini and basil and sweat for 2-3 minutes.
5. Add diced tomatoes and tomato paste. Stir to combine. Cook for 5 minutes or until most of the liquid is absorbed.
6. Add quinoa to the vegetable mixture. Stir thoroughly.
7. Fill each pepper with two #8 scoops of the mixture. Cover the pan. Bake in a preheated 350°F convection oven (400°F standard) for 30 minutes. Ensure the minimum internal temperature reaches at least 165°F for 15 seconds.
8. Uncover the dish. Optionally, for a vegetarian version, top each pepper with 1 tablespoon of mozzarella cheese. Return to the oven to melt the cheese.
2. Cut tops off peppers and set aside for mixture. Roughly chop the pepper tops. Remove the seeds from the peppers. Wash and set aside in a baking dish sprayed with vegetable oil spray (not listed).
3. In a pot over medium-high heat, heat oil until smoking hot, then brown onions and garlic before adding chopped peppers.
4. Add zucchini and basil and sweat for 2-3 minutes.
5. Add diced tomatoes and tomato paste. Stir to combine. Cook for 5 minutes or until most of the liquid is absorbed.
6. Add quinoa to the vegetable mixture. Stir thoroughly.
7. Fill each pepper with two #8 scoops of the mixture. Cover the pan. Bake in a preheated 350°F convection oven (400°F standard) for 30 minutes. Ensure the minimum internal temperature reaches at least 165°F for 15 seconds.
8. Uncover the dish. Optionally, for a vegetarian version, top each pepper with 1 tablespoon of mozzarella cheese. Return to the oven to melt the cheese.
