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Broccoli Rabe Stuffed Peppers with Pine Nut Parmesan

Stuffed Peppers

These stuffed peppers taste as bright as they look. Oozing with summer flavor, the sweet roasted bell peppers are stuffed with a lemony quinoa stuffing jazzed up with herbs, cannellini beans, and blanched broccoli rabe. The pine nut parmesan is a must for a topping. Nutty, zesty, and a bit cheesy to perfectly pair with the fresh filling and juicy peppers.

Recipe by Jessie Snyder

The Editor’s Choice for Best New Voice at the Saveur Food Blog Awards 2015, Jessie is the vegan food blogger behind Faring-Well. Her work has been featured in a number of prominent outlets, included Food52, Buzzfeed, and Mind Body Green, among others. A proponent of whole foods, Jessie is committed to organic ingredients and healthy, delicious recipes.

Serves: 2-4
Prep: 20 mins
Cook: 25 mins
Total: 45 mins

Ingredients

STUFFING

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

PINE NUT PARMESAN

  • 1/4 cup pine nuts
  • 1/2 tsp lemon zest
  • 1/8 tsp fine sea salt
  • 1/4 tsp nutritional yeast

Directions

Stuffed Peppers Ingredients

1. 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.

2. Preheat the oven to 400°F. 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.

3. 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.

4. 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.

5. Add all of the ingredients for the pine nut parmesan to a small food processor, or a mortar.

6. 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.

Stuffed Peppers Process

7. 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.

8. Toss well to combine, and take a little taste to make sure it suites your seasoning preference.

Stuffed Peppers

9. 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.

Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more

Broccoli Rabe Stuffed Peppers