Quinoa Stuffed Peppers

InHarvest Products Used

Ingredients:

Yield: 4 servings

  • 8 oz. InHarvest Tri-Color Quinoa
  • 1 ½ c. chicken stock
  • 1 bay leaf
  • 4 Anaheim or Fresno Peppers
  • 1 c. chopped pecans or toasted pumpkin seeds
  • 1 c. rotisserie chicken, pulled and chopped
  • ½ c. Mexican white cheese like Cojita or Queso Fresco
  • ½ t. smoked paprika
  • salt and pepper to taste

Chipotle cream

  • 1 c. sour cream
  • 1 T. adobo sauce or 1 teaspoon Chipotle Tabasco
  • ½ lime, juiced
  • ¼ c. cilantro, minced

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

Directions:

  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.