Tomato & Basil Baked Peppers

 

When in doubt, Stuff it!

Greetings Glutards! Quinoa week continues here at That's Glutarded.  Are you tired of the super grain yet?  It appears that quinoa is just about as versatile as most men in Philadelphia claim to be on their online dating profiles.  Don't roll your eyes, people.  You should know by now that my cooking comes with a healthy side of mediocre gay comedy.  Get over it.

Anywho, today we are making our main quinoa course, Tomato and Basil Baked Peppers.  I don't know about you, but I love stuffed peppers.  My Mom & Grandma used to make amazing stuffed peppers when I was growing up.  When I saw this recipe in Rena Patten's Cooking With Quinoa book, I couldn't resist.  Oh Rena, it's like you know me so well.

Here's what you'll need:

• 1/2 Cup Quinoa grain, rinsed and drained
• 1 Cup water *Tip: I substituted vegetable stock for extra flavor
• 2 Large red peppers
• 8 oz. Cherry tomatoes, cut in half
• 2 Cloves garlic, finely chopped
• 1/2 Cup chopped basil leaves - go fresh, people. Don't use that dry McCormick sh*t
• 2 TBSP Capers
• 2 TBSP Balsamic vinegar
• 5 TBSP Extra virgin olive oil
• Salt & fresh pepper to taste

Here's how ya do:

Start by preheating your oven to 350 degrees and prepping your peppers and tomatoes.  Cut the cherry tomatoes in half.  Be careful.  Those little buggers can be slippery.  Cut your peppers in half lengthwise and remove seeds and any of that creepy membrane crap. Great job, guys.

In a small saucepan, place your super grain (quinoa) and water/veggie stock.  Bring this to a boil and then reduce the heat to a simmer, baby.  Cover the quinoa and let it simmer for 10 minutes or until all of the liquid is absorbed.  Remove from heat and let cool slightly.

Place your cut peppers on a baking sheet with the open side up.  If you line your baking sheet with parchment paper, it will make the peppers easier to remove later.  Now let's make the stuffing!

In a large bowl (or you can just do it in the same pot you cooked the quinoa in), mix your quinoa, capers, basil, garlic, and cherry tomatoes.  Again, if you have a microplane grater in your house, use this to finely grate the garlic cloves into the party.  Add the olive oil and balsamic vinegar and give it a good stir.  *Tip: You may want to add less/more of the balsamic, depending on your personal taste.  Finally, add the salt and fresh pepper to taste.

Spoon your beautiful stuffing into your pepper halves. Make sure you divide it evenly.  Then place your peppers in the oven to bake.  They should take about 20-30 minutes.  You'll know they are done when the peppers turn soft and tender.

While you are waiting, have a drink.  Hell, there's not too much else you can do at this point...

After about half and hour, you'll be in stuffed pepper heaven! Look at these little beauties!  You did a fabulous job.  All you need to do now is plate them up with some of your fantastic Shrimp Quinoa Risotto and you'll have a gourmet meal that would please just about anyone.  Even Sean approved of them.  One more tip, drizzle them with a little more olive oil and balsamic just before serving. You'll thank me later.

Bake. Eat. Enjoy.  Let me know what you think!  Also, what are some of your favorite things to do with quinoa?  I bought this sh*t in bulk so I could use some more ideas, people.

Glutardedly Yours,

~Tim

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This recipe comes to you from Cooking with Quinoa by Rena Patten