Stuffed Cubanelle Peppers

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Ingredients:

  • 4 Cubanelle peppers, seeds removed
  • 1 cup quinoa (170g)
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1.5 cups (375mL) low-sodium stock (vegetable or chicken)
  • 1-15 oz. can fire roasted tomatoes (Don’t drain the liquid!)
  • 1/2 tablespoon cumin
  • 1 teaspoon salt
  • 1/2 bunch cilantro, leaves only, chopped
  • 1/4 cup (25g) Pepper Jack cheese
  • 1/4 cup (30g) cotija cheese (or feta if you can’t find cotija…)

Method:

1. Preheat oven to 400°F / 200°C / Gas 6.
2. Over medium heat in a large, dry saucepan, toast quinoa for about 5 minutes, stirring occasionally to make sure it doesn’t burn.
3. Remove quinoa from pan.
4. Add olive oil to pan over medium heat. Toss in onion, add garlic after 2 minutes. Continue to cook for 5 minutes.
5. Add quinoa back to pan, along with stock, can of tomatoes, cumin, and salt, and bring to boil.
6. Reduce heat to low and cover. Cook for 15 minutes. Remove from heat and let sit for 5 minutes.
7. While stuffing is cooking, prepare Cubanelles. You can either whack off the whole top of the pepper, removing seeds OR you do it autopsy-style and cut a Y shape into the pepper, carefully removing the seeds. I use the autopsy method…just looks better.
8. Stir in Pepper Jack cheese and cilantro into stuffing mix, and spoon quinoa mix into peppers.*
9. Put stuffed peppers in a foiled-lined (lightly spray foil with oil) baking pan. Cover with foil and bake for 1 hour.
10. Remove peppers from oven, top with cotija cheese and serve. (Preferably with my Avocado-Cilantro Dressing.)

*You will probably have leftovers. This makes a good side dish on its own, also a badass addition to an omelet.
**Obviously, you can make this dish vegan by using veggie stock and omitting the cheeses, and top with my Cashew Crema instead.)

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NO RAZA – Lloverá Sangre en el Barro