Our Chopped Dinner Challenge this week was piquillo peppers. We wanted to make the peppers the star, instead of into a sauce or salsa, and so we stuffed them with goat cheese, raisins, and quinoa. Chopped Basket Ingredient: piquillo peppers
Recipe courtesy of Food Network Kitchen
Quinoa-Stuffed Piquillo Peppers
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender.

For the quinoa and goat cheese piquillo peppers: Bring the quinoa, 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce to a simmer, cover and cook until tender, about 10 minutes. Drain and toss with the olive oil. Let cool about 10 minutes.

Fold in the goat cheese and raisins. Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil. Heat the peppers until the filling is hot throughout, about 20 minutes.

Serve the peppers with the zucchini salsa.

More from:

Chopped

IDEAS YOU'LL LOVE

Black Pepper Crusted Prime Rib

Recipe courtesy of Sandra Lee

Uncle Al's Sausage and Peppers Casserole

Recipe courtesy of George Stella

Roasted Red Pepper Dip

Recipe courtesy of Ellie Krieger

Stuffed Poblano Peppers

Recipe courtesy of Alex Guarnaschelli

Greek-Style Stuffed Peppers

Recipe courtesy of Ellie Krieger

Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta

Recipe courtesy of Bobby Flay

Black Pepper Biscuits and Sausage Gravy

Recipe courtesy of Trisha Yearwood

Stuffed Piquillo Peppers

Recipe courtesy of Tapas y Tintos

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking