Stuffed peppers are one of those dishes that is surprisingly easy to make but looks so exquisite and classy when it’s done. I was inspired by the beautiful red peppers at farmers market. They were huge and, being organic, had just the right amount of imperfection to add to their natural beauty.

This recipe calls for a bit of gorgonzola, which gives the peppers a noticeable bite. I have in the past however switched out for other cheeses that can maintain their taste even in a complex dish, like feta or chevre.

I served my stuffed peppers with a side of cooked sweet potato, mashed with a bit of garlic and olive oil; the color contrast on the plate was beautiful. It’s always fun to play with what you put on the plate; it’s like having a canvas and palette of paints in front of you.

Recipe:

• 1 cup quinoa (1/2 red, 1/2 white)
• 3 large peppers (or 4 medium)
• 1/2 cup lentils
• 1/2 large leek
• 6 mushrooms, chopped
• 2 cloves garlic, crushed
• 3 tablespoons fresh basil (or 1 tablespoon dry)
• 1/2 cup toasted hazelnuts, finely chopped
• 1/4 teaspoon nutmeg
• 3 tablespoons gorgonzola (or more if you want a stronger taste)

1. Cook quinoa and lentils separately and set aside
2. Rinse peppers and slice off top — about a 1/2 inch down — in order to make a sort of hat that can sit on top of the pepper. Clean out the inside to get rid of any seeds.
3. Saute mushrooms, garlic and basil
4. Mix saute with quinoa and lentils
5. Add hazelnuts and gorgonzola
6. Stuff peppers with mixture and place in pan. Make sure that the peppers are standing upright; if the peppers don’t stand by themselves, squeeze them into a smaller pan.
7. Bake at 375 for 35-45 minutes.

Bon appetit!