Quinoa Stuffed Peppers


Yield: 4 servings

Chipotle cream

To make chipotle cream: Blend together sour cream, adobo, lime juice and cilantro. Place in squirt bottle to use as topping.


  1. Cook the quinoa with the chicken stock and bay leaf according to the package directions. In a mixing bowl combine the InHarvest Tri-Color Quinoa, chicken, pecans, cheese and paprika. Mix well.
  2. Preheat oven to 350°F. Take the peppers and slice them lengthwise on one side and remove as many of the seeds and pith as possible. Stuff each pepper with the quinoa-chicken mix.
  3. Place pepper in a casserole pan, place in oven and bake for 22 minutes or until pepper is soft. Top with Chipotle Cream.