Broccoli Rabe Stuffed Peppers with Pine Nut Parmesan
This fall recipe will surely make it feel like it truly is fall. Broccoli Rabe stuffped bell peppers give you a nice twist to this classic experiment.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.andyboy.com.
Cooking tools:
- Food processor
- Mortar and pestle
- Microplane
- Fine-mesh sieve
- Colander
- Kettle
- Oven
- Stove
- Pot
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen towel
- Fork
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 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
- 1/4 cup pine nuts
- 1/2 tsp lemon zest
- 1/8 tsp fine sea salt
- 1/4 tsp nutritional yeast
More Like This
Squash with Broccoli Rabe and Quinoa Stuffing
andyboy.com
Batter-Fried Broccoli Rabe
andyboy.com
Broccoli Rabe Pesto Hummus Dip
andyboy.com
Avocado Caprese Pasta with Grilled Broccoli Rabe
andyboy.com
Spicy Broccoli Rabe with Parmesan and Pine Nuts recipe for managing PCOS and pregnancy on Fertility
fertilitychef.com
Broccoli Rabe with Sun-Dried Tomatoes and Pine Nuts
americastestkitchen.com
Andrew Zimmern Cooks: Broccoli Rabe Pasta
andrewzimmern.com
Broccoli Rabe, Sun-Dried Tomato, and Pine Nut Topping
americastestkitchen.com