Quinoa-Stuffed Piquillo Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 391
- Total Fat
- 15
- Saturated Fat
- 7
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 15
- Protein
- 16
- Cholesterol
- 20
- Sodium
- 612
- Total: 1 hr
- Prep: 20 min
- Inactive: 10 min
- Cook: 30 min
Ingredients
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
Kosher salt and finely ground black pepper
Kosher salt and finely ground black pepper1/2 cup golden raisins
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.