Quinoa-Stuffed Piquillo Peppers

Ingredients

• 1 cup cilantro leaves fresh
• 6 ounces goat cheese crumbled
• 0.5 cup golden raisins 
• 0.5  jalapeno 
• 0.5 cup kosher salt and ground pepper golden raisins black finely
• 4 servings kosher salt 
• 4 servings kosher salt and ground pepper black finely
• 1 tablespoon juice of lime fresh
• 1 tablespoon olive oil extra-virgin
• 14 ounce piquillo peppers rinsed drained
• 1 cup quinoa 
• 0.3 cup onion white chopped
• 5 ounces zucchini chopped

Equipment

• sauce pan
• oven
• blender
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 350 degrees F.
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. 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. Reduce to a simmer, cover and cook until tender, about 10 minutes.
4. Drain and toss with the olive oil.
5. Let cool about 10 minutes.
6. Fold in the goat cheese and raisins. Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil.
7. Heat the peppers until the filling is hot throughout, about 20 minutes.
8. Serve the peppers with the zucchini salsa.