Quinoa-Stuffed Piquillo Peppers

Name: Quinoa-Stuffed Piquillo Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh cilantro leaves; 170 grams goat cheese, crumbled; 118 milliliters golden raisins; 1 jalapeno pepper; 118 milliliters Kosher salt and finely ground black pepper golden raisins; 4 servings Kosher salt; 4 servings Kosher salt and finely ground black pepper; 1 Tbsp fresh lime juice; 1 Tbsp extra-virgin olive oil; 397 grams piquillo peppers, rinsed and drained; 237 milliliters quinoa; 59 milliliters chopped white onion; 142 grams small zucchini, chopped (about

You can never have too many main course recipes, so give Quinoa-Stuffed Piquillo Peppers a try. This recipe serves 4. One serving contains 404 calories, 15g of protein, and 15g of fat. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up onion, lime juice, kosher salt and ground pepper, and a few other things to make it today. To use up the golden raisins you could follow this main course with the Apple Crumble with Golden Raisins as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Lime Juice

Cilantro

Jalapeno Pepper

Zucchini

Pepper

Onion

Salsa

Salt

Equipment you will use

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.

Ingredients you will need

Piquillo Pepper