Saturday, September 12, 2015


   That is what you would be after eating these tasty things. This recipe is a family favorite and also is the newest one added to my recipe book. Last Saturday, was the first time I ever made these and I was not sure how my mom would like these since she always said she didn't care for stuffed peppers. Just to be on the safe side I ended up stuffing a couple of zucchinis for her. I am happy to say I made my a stuffed pepper lover.
Here is what you need to.
3 hot peppers, chopped finely
1 c. onion, chopped
3 garlic cloves
2 c. water
1 c. chicken stock, no salt
1 1/2 - 2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/2 tsp. paprika
1 1/2c. quinoa
5 large tomatoes, 2 left as is and the remaining 3 squeezed for their juice
1/3 c. salsa
5 bell peppers, halved from top to bottom
2 zucchini, scooped out to create little boats
2 oz. cheddar cheese, shredded
2 oz. mozzarella cheese, shredded

1. In a medium saucepan, add the first 8 ingredients. Bring to a boil over high heat.
2. Add quinoa, cover and reduce to a shimmer, medium low heat. Shimmer for 15 minutes.
3. In the food processor, chop two of the tomatoes until smooth. Pour into a large shallow baking dish (I used a 15" x 10" glass dish). Mix in the salsa and juice of the three tomatoes.
4.  Chop up the zucchini that was scooped out and the squeezed tomatoes. Stir into quinoa. If the filling seems soupy cook out some of the extra moisture by cooking over high heat with no lid for about five minutes, make sure you stir it often so it doesn't burn.
5. Preheat oven to 350 F (177 C).
6. Spoon a 1/3 cup of filling  in each pepper half and a 1/4 cup in the zucchini boats. If there is any filling left just go back and add more filling. Place in baking dish, filled side up.
7. Top with cheese. Cover with foil and bake for 30 - 40 minutes. The peppers and zucchini should be tender.

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