This is a super easy and yummy dish to whip up with you kind of want to be healthy (ish). You can use any sort of quinoa or pepper for this recipe!
- Two Large Peppers (any color will do but try to get the biggest ones you can find)
- A ball or log of Mozzarella (let’s be honest, you are probably going to eat half of it during prep)
- Fresh Basil (I cut mine into ribbons and even a bit smaller than that)
- Quinoa (I would say half of a cup…but pretty much make as much as you want)
- 1 large can of Hunts Petite Diced Tomatoes (you can go fresh if you want but I like these due to the size and how well they mix into the Quinoa and fix into the peppers)
- 1 small can of Hunts Tomato Sauce
- 1 fresh cob of Corn
- 3-4 cloves of Fresh Garlic
- Spices: Fresh Ground Pepper, Pink Himalayan Salt and Oregano
- Organic Extra Virgin Olive Oil (just a bit to cook the Garlic)
- Prep all items: Preheat the oven to 350°, in a large pot boil hot water to cook the corn and in a separate small pot boil a little water to cook the quinoa. Once the quinoa is finished (aka soaked up all the water and is soft) and the corn is finished (aka golden yellow), set those items aside (leave the corn in water until you are ready to cut it).
- Cut the peppers in half and carve out the centers (also cut off the stem area). Take this opportunity to cut all of the items at this time (garlic in small pieces, basil into ribbons, mozzarella into longer cuts to fit the peppers and cut the corn off of the cob).
- In a large pan on medium heat, cook the garlic first with some olive oil. After about a minute or two, add in the red sauce and HALF of the petite diced tomatoes. Stir everything together adding salt, pepper and oregano for taste. After a few minutes, add in quinoa and stir ingredients together. Cook the quinoa in the sauce for about 3-5 minutes (adding more spices if you prefer).
- Line the peppers on a large baking sheet. Fill the peppers in whatever order you’d like. I put a piece of mozzarella in first, one spoon full of tomatoes, one spoon full of corn and filled the rest of the pepper with quinoa. I then top it with the fresh basil and put another big piece of mozzarella on the top covering the ingredients.
- Once the peppers are filled, cook them in the oven for 25-30 minutes or until you see the cheese has melted. Serve right away. For additional flavor and pretty presentation, I drizzled some Sweet Balsamic Reduction over the peppers once they hit my place and garnished with more basil. That option is totally up to you…enjoy!