This colorful vegetarian recipe is as delicious as it looks and will quickly become a crowd-pleaser at your next gathering!
Preheat broiler. Prepare quinoa according to package directions.
Place the peppers on a baking sheet and place under broiler. Char skin on all sides. Remove peppers and place in a bowl and cover with plastic wrap for 5 minutes.
Switch oven to 400°F.
Peel charred skin from peppers. Cut the peppers in half lengthwise and remove the seeds. Reserve.
In a medium skillet over medium-high heat. Add walnuts and stir until lightly toasted, about 4 minutes. Remove and cool.
Reduce heat to medium and add oil to skillet. Sauté onions and garlic 2 minutes. Add quinoa, ¼ cup nuts, 1/4 cup dried cranberries, cheese and salt.
Stuff mixture into prepared pepper halves. Place on baking sheet. Bake uncovered 15 minutes.
Meanwhile, place remaining walnuts, cheese, milk and sour cream in a food processor. Blend until smooth. Season with salt, if desired.
Serve peppers topped with sauce and remaining dried cranberries.
For the few who don’t care for Mexican food (and we mean the very few), this recipe may not be for you. For everyone else, this recipe will surely be a favorite. This vegetarian dish is packed with complementing flavors and is as aesthetically pleasing as it is delicious! Perfect for your next dinner party or a quiet night in with your family.
While this recipe may look too involved, there is no reason to worry, it is not difficult and is well worth the effort. All you have to do is start by broiling the peppers to soften them and remove the charred skins and seeds. You then prepare the stuffing and sauce which consists of sautéing the veggies and walnuts, then mixing with Success® Tri-Color Quinoa, sour cream, queso, and dried cranberries: one portion is for stuffing and the other will be blended as a sauce. Stuff the peppers with the stuffing, bake, and then drizzle with sauce, quinoa, and more dried cranberries. Voilá! Your lovely and delicious dish is ready to serve.
If you are not vegetarian and would like to add meat to this dish, we suggest cutting back on the quinoa and adding ground beef or shredded pork to complement the other ingredients.