Quinoa-Stuffed Piquillo Peppers

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender.

3. 3

   For the quinoa and goat cheese piquillo peppers: Bring the quinoa, 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan.

4. 4

   Reduce to a simmer, cover and cook until tender, about 10 minutes.

5. 5

   Drain and toss with the olive oil.

6. 6

   Let cool about 10 minutes.

7. 7

   Fold in the goat cheese and raisins.

8. 8

   Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil.

9. 9

   Heat the peppers until the filling is hot throughout, about 20 minutes.

10. 10

    Serve the peppers with the zucchini salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.