Stuffed Piquillo Peppers with Quinoa
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Canned piquillo peppers are usually used as part of a sauce or garnish, but in this recipe, they play the starring role. Fill the peppers with a filling of cooked quinoa, raisins, and goat cheese, warm briefly in the oven, and serve as an appetizer or side dish with zucchini salsa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Zucchini salsa
- 1 small zucchini, cut into pieces (about 150 g)
- 1/4 cup chopped white onion
- Half a jalapeno pod
- 1 cup fresh cilantro leaves
- 1 tbsp freshly squeezed lime juice
- 0.5 cup golden raisins
Piquillo Peppers with Quinoa and Goat Cheese
- 1 cup quinoa
- 1 tbsp. l. olive oil
- 170 g goat cheese, crumbled
- 0.5 cup golden raisins
- 1 can (400g) canned piquillo peppers, rinsed
We recommend
Recipes with similar ingredients: piquillo pepper, quinoa, zucchini, zucchini, goat cheese, lime juice, cilantro, raisin
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Zucchini salsa:
In a blender, combine the zucchini, onion, jalapeño, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon black pepper. - Piquillo Peppers with Quinoa and Goat Cheese:
In a medium saucepan, combine the quinoa, 2 cups of water, and 0.5 teaspoon of salt and bring to a boil. Reduce heat, cover, and simmer until tender, about 10 minutes. Drain and toss the quinoa with olive oil. Let cool for about 10 minutes. - Add goat cheese and raisins. Fill the piquillo peppers with the quinoa filling, place them in a 2-quart baking dish, and cover with foil. Bake the peppers until the filling is heated through, about 20 minutes.
- Serve stuffed peppers with zucchini salsa.
Categories:
Similar recipes
