Quinoa Risotto Stuffed Peppers

Roasted sweet mini peppers stuffed with a cheesy garlic quinoa risotto

I received an extremely handy tool for Christmas this year...a jalapeño seeder! Ok honestly I had never heard of it before I opened the present either, but now I think it's a must-have for food geeks.  And I mean, what CAN'T you stuff in a pepper?

Ingredients

• 1 C white quinoa
• 2 C vegetable broth
• 1 Tbsp olive oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 4 oz cream cheese
• 1/3 C grated Parmesan 
• S& P
• 16 red, yellow, or orange mini sweet peppers

 

 

 

 

 

 

 

 

 

Cook the quinoa in vegetable broth.  Bring it to boil in a saucepan, reduce the heat, and let it simmer until the quinoa is tender and has absorbed all the liquid (15-20 mins).

 

Meanwhile, saute the diced onion in olive oil for about 5 minutes, then add the garlic and cook for another 2 minutes.

Once all of the liquid is cooked off of the quinoa, remove from heat and stir in onions, cream cheese, and Parmesan, and add S&P to taste.

 

Remove the seeds and veins from the peppers, and stuff them with the quinoa risotto mixture.  Place the peppers on a baking sheet and cook at 400 for about 25 minutes, or until the peppers look well roasted. 

Served as a side with spinach enchiladas :)