Roasted Vegetarian Peppers with European Extra Virgin Olive Oil

Roasted Vegetarian Peppers with European Extra Virgin Olive Oil

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I often experiment with many different flavors when cooking, and one of my most favorite ways to mix things up is to use different extra virgin olive oils. For my Roasted Vegetarian Peppers recipe, I used European (Italian) EVOO for its rich, herbal flavor that it lends to the peppers.  European EVOO is perfect for all stages of this recipe, from drizzling to baking. Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté, baking to a deep fry.

Roasted Vegetarian Peppers with European Extra HERE Virgin Olive Oil

YOU WILL NEED:

  • 2 Red Bell Peppers, Halved & Cleaned
  • 2 Cloves of Garlic, Diced
  • 1/2 Diced Red Onion
  • 2 Cups of Cooked Quinoa
  • 1 Tablespoon Red Chili Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Mushrooms, Diced
  • European EVOO
  • 4 Eggs

HOW TO PREPARE:

Heat oven to 360 degrees.

Prepare quinoa per instructions. I like to make mine in a rice cooker so I can put it in and ignore it!

In a medium saute pan, add 1 tablespoon European EVOO and heat. Add garlic, onions, and mushrooms. Cook for 4 minutes on medium until soft.

Heat Mushrooms in EVOO

Mix cooked quinoa, chili powder, salt and sauteed vegetables in a bowl.

Place red peppers on a baking tray with parchment paper (for easier cleanup!)

Stuff each pepper with quinoa mixture.

Create a little well by pressing a spoon into the quinoa, and carefully add a raw egg.

Drizzle a stream of European EVOO back and forth across the peppers.

Put in oven and bake for 25 minutes. Peppers should be fork soft and eggs cooked.  Add salt to taste.

Serve with toast points and drizzle more European EVOO on the hot peppers. The heat will release the oil’s aromatic qualities, elevating this meal’s flavor!

I used quality Zucchi Italian EVOO in this recipe. Zucchi is a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust. Look for Zucchi EVOO at Big Y, HEB, King Kullen and Shaw’s and Flavor Your Life!

Why Choose European EVOO?

The olive tree has been revered in Europe since Antiquity. Over thousands of years, farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different environmental conditions and terrains to produce the most delicious yields.  The result of this centuries-old bond between the people and the land is the finest extra virgin olive in the world. Olives harvested early in the season, late August (varies by
region), are under-ripe and produce oils that are greener, more bitter and pungent.  Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery.

European Olive Oils

KNOW YOUR EVOO

  • Spanish oil is typically golden yellow with a fruity, nutty flavor.
  • Italian olive oil is often dark green and has an herbal aroma and a grassy flavor.
  • Greek olive oil packs a strong flavor and aroma and tends to be green.
  • French oil is typically pale in color and has a mild flavor.

{ GET MORE CREATIVE RECIPES WITH EUROPEAN EVOO & FLAVOR YOUR LIFE HERE }

 

Roasted Vegetarian Peppers with European Extra Virgin Olive Oil

Ingredients

  • 2 Red Bell Peppers, Halved & Cleaned
  • 2 Cloves of Garlic, Diced
  • 1/2 Diced Red Onion
  • 2 Cups of Cooked Quinoa
  • 1 Tablespoon Red Chili Pepper
  • 1/2 Teaspoon Salt
  • 2 Cups Mushrooms, Diced
  • European EVOO
  • 4 Eggs

Instructions

  1. Heat oven to 360 degrees.
  2. Prepare quinoa per instructions. I like to make mine in a rice cooker so I can put it in and ignore it!
  3. In a medium saute pan, add 1 tablespoon European EVOO and heat. Add garlic, onions, and mushrooms. Cook for 4 minutes on medium until soft.
  4. Mix cooked quinoa, chili powder, salt and sauteed vegetables in a bowl.
  5. Place red peppers on a baking tray with parchment paper (for easier cleanup!)
  6. Stuff each pepper with quinoa mixture.
  7. Create a little well by pressing a spoon into the quinoa, and carefully add a raw egg.
  8. Drizzle a stream of European EVOO back and forth across the peppers.
  9. Put in oven and bake for 25 minutes. Peppers should be fork soft and eggs cooked.  Add salt to taste.
  10. Serve with toast points and drizzle more European EVOO on the hot peppers. The heat will release the oil's aromatic qualities, elevating this meal's flavor!
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