Quinoa-Stuffed Piquillo Peppers

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]

Total Time:
1 hr
Prep:
20 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Zucchini Salsa:
  • 1 small zucchini, chopped (about 5 ounces)
  • 1/4 cup chopped white onion
  • 1/2 jalapeno pepper
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Kosher salt and finely ground black pepper
  • Quinoa and Goat Cheese Piquillo Peppers:
  • 1 cup quinoa
  • Kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces goat cheese, crumbled
  • 1/2 cup golden raisins
  • One 14-ounce jar piquillo peppers, rinsed and drained
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.


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