This is a fast and easy dish for either lunch or dinner. You can prepare all the ingredients ahead of time and then assemble at the last minute.
2 whole peppers (red, yellow or orange)
1 cup of red quinoa (red quinoa has a richer and earthier flavor than regular quinoa)
2 containers of cherry tomatoes
1 clove of garlic minced finely.
1 jalapeno pepper seeded and chopped
½ roll of goat cheese (approx three ounces)
½ cup parmesan cheese
½ red onion diced
Fresh basil leaves
Olives en Folie olive oil
Preheat oven to 350 degrees. Prepare a sheet pan lined with aluminum foil.
Bring two cups of water to a boil and add a good pinch of salt. While water is coming to a boil rinse one cup of red quinoa in a strainer under cold water for about three to four minutes. This will help bloom the quinoa. Boil for 20 minutes. Do not fully cook as the quinoa will finish cooking in the oven.
Coat the bottom of a frying pan with olive oil. Add minced garlic and cook until just translucent. Remove from pan. Add cherry tomatoes and turn up the heat. Stir frequently so that the tomatoes do not stick. The object is to get them to “blister” without completely bursting.
Cut peppers in half and remove all the seeds. Do not cut the tops of the peppers off (this will prevent the filling from coming out). Lay on prepared sheet pan.
In a large bowl mix the garlic, cherry tomatoes, quinoa, red onion, goat cheese and jalapeno pepper until thoroughly mixed. Stuff peppers with mix.
Cook for 30-35 minutes until peppers are blistering slightly on the sides. Sprinkle parmesan cheese on top and put back in the oven for another 5 minutes.
While the parmesan cheese is melting slice the avocado.
Remove the peppers from the oven. Place avocado strips on top of peppers. Drizzle a bit more olive oil and put a sprig of basil on top.