Quinoa-Stuffed Piquillo Peppers
Quinoa-Stuffed Piquillo Peppers might be just the main course you are searching for. One portion of this dish contains around 15g of protein, 15g of fat, and a total of 404 calories. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $3.58 per serving. If you have fresh cilantro leaves, kosher salt, white onion, and a few other ingredients on hand, you can make it. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. If you like this recipe, you might also like recipes such as Crab-Stuffed Piquillo Peppers, Stuffed Piquillo Peppers with Goat Cheese, and Piquillo Peppers Stuffed with Chorizo and Manchego.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup fresh cilantro leaves
6 ounces goat cheese, crumbled
1/2 cup golden raisins
1/2 jalapeno pepper
Kosher salt and finely ground black pepper1/2 cup golden raisins
Kosher salt
Kosher salt and finely ground black pepper
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1 14-ounce jar piquillo peppers, rinsed and drained
1 cup quinoa
1/4 cup chopped white onion
1 small zucchini, chopped (about 5 ounces)
Equipment:
oven
blender
sauce pan
baking pan
aluminum foil
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 350 degrees F.
2. For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender.
3. 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.
4. Drain and toss with the olive oil.
5. Let cool about 10 minutes.
6. 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.
7. Heat the peppers until the filling is hot throughout, about 20 minutes.
8. Serve the peppers with the zucchini salsa.
Nutrition Information:
covered percent of daily need
