I frequently see green Cubanelle peppers in the stores but seldom run across ripe red ones. They were a good size for stuffing, and I decided on quinoa for the filling. A minute in the microwave made them supple enough to clean out without tearing wide open.
The ingredients for the quinoa filling were:
- kosher salt
- black beans
- sun dried tomatoes
- green onions
To account for the moisture in the carrot I measured it in with the water for the correct ratio of liquid to quinoa (3:1).
Presentation would have been more attractive if the peppers hadn’t been baked so long and/or if they had been baked (and served) in individual size baking dishes. The flavors, however, were on the money.
Homemade salsa with fermented ingredients (tomatoes, onions and garlic) was like icing on a cake.
There was enough of the quinoa left for a cold salad the next day served on steamed cabbage leaves along with sautéed mushrooms, onion, garlic and spinach. Salsa on top, of course.