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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Quinoa Stuffed Roasted Peppers

on January 9, 2014

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Stuffed Roasted Peppers

For the filling for the peppers, I added some red, yellow, orange bell peppers, tomatoes, a Chipotle pepper in Adobo sauce, garlic, onions, mushrooms, and sun dried tomatoes. I put all these ingredients through the food processor and pulsed them until they were fine. I drained any excess liquid that they released and sauteed all of them in 1 tablespoon of olive oil until just tender. Then I cooked the Quinoa in vegetable stock and mixed the vegetable mixture with the Quinoa. I finally added some toasted pine nuts and thawed frozen peas through the mixture and filled all the roasted pepper halves to the top. ( I roasted the pepper halves for 30 minutes with no filling just to get them a head start.) I then sprinkled shredded cheese on top of the filling. Drizzled a little olive oil on the top of the peppers, and 3 tablespoons of vegetable stock in the bottom of the baking dish. Put them in a 400-degree oven for another 30 minutes. Finally, I turned the oven to broil and let that go for about 5 minutes longer to get a nice golden brown top from the wheat germ.

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