This could be made with many variations. You could use Anaheim peppers, a different grain, different cheeses, no cheese, a meat, no meat, etc.
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- 1 tube(s)
- 8oz soy chorizo
- 3/4 can(s)
- 29oz pure pumpkin
- 1 c
- 3 large
- pablano peppers
- 3 clove
- garlic, chopped
- 1/4 c
- dried onion
- 1/4 c
- parmesan cheese, grated or chopped
- pepper jack to top stuffed pepper
- oven preheat to 375 degree f
1Chop one of the peppers. Be sure to remove the white veins, seeds, and stem. While your hands are peppery, cut the other two peppers in half and remove seeds, stems. (You could leave whole and stuff.) (Roasting the peppers seemed like they might not be rigid enough to contain a proper amount of stuffing, but definitely would be tasty.)
3Throw a handful of chopped pablano and dried onion in with cooking quinoa.
5When quinoa is ready, add to "meat" mixture. Add chopped/cubed/grated parm and mix in thoroughly.
6Put pepper halves on a cookie rack, to help cook bottom side of peppers. Put cookie rack on top of 9x13" pan, to catch any drips. Stuff peppers and cover halves with cheese slice.
8Serve and enjoy. I served Acorn halves cooked with butter, S & P, and chopped garlic. But I think the Acorn with butter and brown sugar would add a nice sweet element to the spicy element of the peppers.
9Sorry that there are no pics of my peppers. Next time I make it, I will get some for posting.