Quinoa Stuffed Anaheim Peppers
Anaheim peppers get their name from Anaheim, California. Their long, slender shape make them the perfect size for stuffing and snacking. Experiment with different varieties of peppers like Cubanelle, Poblano, or even just plain 'ole bell.
8 Anaheim peppers (or 4 bell peppers)
½ cup tricolor quinoa, raw
1 bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 red onion, diced
1 tablepsoon paprika
1 tablespoon chile powder
1 teaspoon cumin
½ cup corn kernels
2 cloves garlic, minced
1 lime, zest and juice
Heat oven to 350. Make like the Queen of Hearts and decapitate the peppers “Off with their heads!” Use your fingers to remove the seeds. Place on a baking sheet and pop into the oven to soften, about 20 minutes.
Meanwhile, place quinoa and 1 cup of water in a small pot on the stove. Cover and simmer until quinoa is soft, about 20 minutes.
While that is all happening, prepare the rest of your stuffing. Heat a large skillet over high heat. Add the bell pepper, jalapeño, and onion and saute. Cook until the peppers and onions start to brown, about 5 minutes. If they begin to burn, add a couple tablespoons of water to slow the cooking. Once the peppers and onions start to brown, add the paprika, chile powder, and cumin. Reduce heat to medium and continue to cook until you can smell the spices, about 5 minutes. Again, add water as needed to prevent burning. Add the corn kernels, and garlic. Cook just until garlic softens, about 3 minutes. Turn off the heat and add the lime zest and juice.
At this point, the quinoa and roasting peppers should be ready. Add the quinoa to your stuffing mixture. Spoon mixture into Anaheim peppers. Return peppers to oven to finish cooking, about 5 more minutes. Enjoy with fresh tomato salsa or guacamole.
To make extras, simply stuff all of your peppers and place in the fridge. Reheat in an oven or microwave just before enjoying. These also freeze really well for future snacking.