This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. We are so happy to have you celebrating and serving fall’s delicious flavors with us!
Autumn/fall is a time of warm and cozy flavors. In Rhode Island, fall brings delicious root vegetables like beets, potatoes (both traditional and sweet varieties), and carrots. Our leafy greens are coming into season too! Collards, cabbage, mustard greens, lettuces, and kale are at the ready. We can also savor some summer items that are part of the seasonal transition like broccoli, peppers, summer squash, tomatoes, and cucumbers.
Quinoa & Vegetable “Stuffed” Peppers
50 servings (1/2 cup peppers, 3/4 c. filling)
10 lb. 4 oz. green bell peppers
8 1/2 c. quinoa
9 c. vegetable stock
9 c. water
15 c. zucchini — sliced
3 c. onion — diced
3 Tbsp. chili powder
3 Tbsp. cumin
2 tsp. garlic powder
70 oz. black beans (canned)
2 tsp. salt
2 tsp. black pepper
- Preheat oven to 450° F.
- Rinse quinoa under running water thoroughly.
- In a pot, bring the vegetable stock, water and quinoa
to a boil. Then cover and simmer while stirring
occasionally until all of the liquid is absorbed (about
- Cut the tops off of the bell peppers and cut into strips,
drizzle with ½ c olive oil, and season with salt and
- Roast the peppers cut-side down for about 20 minutes
until the skin starts to char.
- While the peppers are roasting, heat about 1/4 c. of olive
oil in a skillet over medium-high heat. Add the spices,
zucchini, and onion and sauté.
- Add the black beans to the vegetable mixture and then
combine with the quinoa.
- Serve 1/2 c. roasted peppers and top with 3/4 c. of quinoa
- *Recipe alternative: Purchase 50 whole green peppers, cut of tops of peppers, and roast. Roasted peppers may then be stuffed with quinoa filling and served.
- Optional: May sprinkle 4 cups (1 lb) of shredded cheddar cheese on top of quinoa mixture. This would provide 1/4 oz. M/MA per serving.
This recipe is from Home Grown:
Farm to School Recipes of Wisconsin