Joyce Bock’s Stuffed Peppers
(Courtesy of Joyce Bock, Incline Village)
4 large red and yellow peppers
2 cups cooked and cooled quinoa
2 cups fresh tomatoes, chopped
1 cup fresh spring peas
1 cup mushrooms, chopped
1 pasilla pepper, chopped
¾ cup fresh basil, chopped
1/8 cup olive oil
2 tablespoons fresh lemon juice
Salt and pepper to taste
Manchego cheese, grated
Chipotle sauce (recipe follows)
Preheat oven to 375 degrees F. Cut peppers in half, leaving on stems. Scoop out insides and rinse. Place on cookie sheet. Mix all ingredients, except cheese and chipotle sauce, and stuff into peppers. Bake for 30 to 40 minutes, until peppers start to brown. Top with cheese and chipotle sauce.
Chipotle Sauce
2 chipotle chiles in adobo sauce
½ cup rough-cut carrots
½ cup seedless raisins
1 orange, with rind, in wedges
2 cloves garlic, peeled and whole
1 onion, cut into large chunks
½ cup dark rum
2+ cups chicken broth
Place all solid ingredients in medium saucepan. Add rum and chicken broth until pan is three-quarters full. Bring to a boil. Simmer for 1 hour. Remove orange segments and let cool. Blend in food processor or blender until pureed. Add more broth as needed for desired consistency.
