We are not much for long introductions lately. No long back-story this time. We received a bag of garden fresh jalapenos. We did not want salsa. We decided to stuff them. Pretty simple.
In lieu of the traditional burger and rice mixture everyone grew up on, we decided to go with a meatless version using quinoa. and black beans. As always, this is infinitely adaptable. Try different peppers. Add some other type(s) of protein. Try it with couscous. Whatever. However, do be careful when selecting your peppers. The jalapenos we used must have been developed in some sort of nuclear testing facility. So give them a taste before you stuff them. That is, unless you enjoy not being able to taste things and your skin feeling like it is melting off your hands. Cause ya know, some people are into that.
This is the way we did it.
Quinoa Stuffing
2 cups quinoa, cooked // juice of 1 lemon // 1 can of black beans //1 medium tomato, finely diced // 1 clove garlic, minced // 4 green onions, sliced // 1 tablespoon olive oil //1 teaspoon honey // handful of cilantro chopped + more for garnish //1/2 teaspoon cumin // 1/2 teaspoon chili powder // 1 teaspoon salt //
In a large bowl combine lemon, garlic, olive oil, salt and honey. Whisk to combine. Add remaining ingredients and set aside.
*Preheat oven to 400 degrees.
Meanwhile, half jalapenos and remove seeds and pith using a spoon. Rinse well and pat dry.
Place in shallow baking dish and fill with stuffing. Top with goat cheese.
Bake until jalapenos are softened and cheese is melted and starting to brown.
Remove from oven. Serve with salsa verde and more cilantro for garnish.
Enjoy!