Biblical Mediterranean Stuffed Bell Peppers
by Karishma Jain
Editor’s Note for Parents: This may be a difficult recipe for young chefs to do on their own, but it’s a great recipe to work on together as a family. Have kids scoop the seeds out of the peppers, stir the mixture, stuff the peppers, and do other small jobs to teach them a few basics of cooking a nutritious meal. Also, having the ingredients represent different themes from the Bible is a great way to make the Bible come to life in your kitchen.
This recipe combines simple, wholesome ingredients often mentioned in the Bible: grains, olives, herbs, and vegetables. This dish can reflect a meaningful Christian theme with its ingredients, simplicity, and wholesome qualities, and is especially perfect for a competition that ties faith with food.
Biblical Context:
- Bread/Grain: Jesus called himself the “bread of life,” and grains were a daily staple.
- Olives: Olive trees and olive oil are mentioned frequently in the Bible, often symbolizing peace and anointing.
- Herbs: Parsley and oregano reflect the natural abundance provided by God in the Promised Land.
Ingredients (Serves 4):
- 4 large bell peppers — Symbolize God’s creation and the variety in His world.
- 1 cup quinoa or bulgur wheat — Represents the grain, a staple in biblical times.
- 1/2 cup pitted black olives, chopped — Symbolizes peace and the olive tree.
- 1/2 cup feta cheese (optional for vegetarian, omit for vegan version)
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped parsley — Symbolizes renewal.
- 2 cloves garlic, minced
- 2 tbsp olive oil — Represents the oil used in anointing.
- 1 tsp dried oregano — Symbolizes healing and warmth.
- Salt and pepper to taste
- Lemon wedges for garnish — The lemon juice squeezed at the end symbolizes God’s grace.
Steps:
1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly coat them with olive oil and bake in a preheated oven for 10 minutes until slightly tender.
2. Cook the Quinoa: In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa or bulgur, reduce the heat to low, cover, and simmer until tender (about 15-20 minutes for quinoa, 10-12 minutes for bulgur).
3. Prepare the Filling: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Add the cooked quinoa or bulgur, olives, tomatoes, parsley, and oregano. Mix well and season with salt and pepper. Stir in the feta cheese if using.
4. Stuff the Peppers: Fill each bell pepper with the prepared mixture. Place them in a baking dish and drizzle the remaining olive oil over the tops.
5. Bake: Cover the dish with foil and bake for 25-30 minutes until the peppers are fully tender.
6. Garnish: Squeeze fresh lemon juice over the peppers before serving to add brightness.
See Karishma Jain‘s poetry and photography in Issue #8.
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Image is courtesy of Karishma Jain. All rights reserved.
