Quinoa stuffed peppers

on

This dish was a bit awkward for a party, but I may try the larger version next time.


First I made a quinoa salad. I added 1 cup of quinoa to 2 cups of vegetable stock. Cooked for about 15 minutes, I wanted it a bit underdone, in the sink, drain a can of black beans, or boil them from fresh. I like to use fresh corn and cut it off the cob. Add a little cilantro, lime juice, and ground chili pepper to your heat level.


Here I used the mini peppers, but the large ones would work as well. Stuff and bake. This is more to mellow the taste of the pepper. 


We added a chipotle mayo thinned out with a little ranch, for a dipping sauce, since they were a little dry and needed a little sauce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s