These stuffed peppers are easy and delicious. This time I used red and yellow peppers and stuffed them with Quinoa, veggies, herbs and finished them with a homemade chipotle sauce and queso fresco cheese.
They reheat easily, so make up a batch and throw them in the microwave for a quick meal. If you heat them up and make a nice arugula or watercress salad with fresh lemon, olive oil , S & P for a great meal.
Take 4 large red and yellow peppers, cut in half leaving stems on. Scoop out insides and rinse. Place on cookie sheet.
In large bowl mix 2 cups of cooked and cooled quinoa, 1 cup of chopped tomatoes, 1 cup of fresh spring peas, 1 cup of chopped mushrooms ( I used baby bellas), 1 pasilla pepper chopped, 1/4 cup of fresh chopped basil, 1/8 cup of olive oil, 2 T. fresh lemon, S & P to taste. Mix all ingredients and stuff in to peppers. Bake at 375 degrees for about 30-40 min. just until the peppers start to brown. Top with cheese and chipotle sauce.
This recipe is one that was created by a chef/friend of mine, and I don’t know how secret of a recipe it is, but I will give it to you because it is soooo good. You can adjust the temp. of heat by adding more or less chipotle peppers.
2 chilies in adobo sauce, more or less for spiciness. (I usually rinse them off and squeeze all the sauce off the rest of the chilies).
1/2 cup of rough cut carrots
1/2 cup of seedless raisins
1 orange cut into wedges
2 cloves garlic (peeled and whole)
1 onion, cut into large chunks
Dark Rum :0) YES!!
Place all ingredients into sauce pan and fill 3/4 of the way with chicken broth, add 1/2 cup of dark rum and bring to a boil. Simmer for 1 hour, remove orange segments and let cool. Blend until pureed. Serve over just about anything. I make extra, it will keep in the frig for a good week. I will put this yummy sauce on eggs, tacos, fish, etc.
MIX CHIPOTLE SAUCE WITH OLIVE OIL, FRESH LIME, AND WHITE WINE VINEGAR FOR A FANTASTIC DRESSING!!