1 TBS TSTE® Organic Extra Virgin Olive Oil
1 TBS TSTE® Southwest Spice Blend
1½ tsp TSTE® Aji Amarillo Pepper Powder
3 cups TSTE® Incan Quinoa Blend, prepared
TSTE® Paprika - Smoked Hot, to taste
From the Grocer
4 bell peppers (we recommend multiple colors)
1 small white onion
1 - 15 oz can tomato sauce
1 - 12 oz block queso blanco, divided
PREHEAT oven to 350°F.
HEAT TSTE® Organic Extra Virgin Olive Oil in a medium skillet. Finely chop 1 bell pepper and the onion. Add to skillet. Sauté over medium-high heat for 2-3 mins, then add TSTE® Southwest Spice Blend. Continue to sauté until soft. Remove from heat and set aside.
MIX TSTE® Aji Amarillo Pepper Powder into the prepared TSTE® Incan Quinoa Blend. Add sautéed onion/pepper mixture and tomato sauce. Mix well.
CUT queso blanco block in half. Crumble half (6 oz) into your quinoa mixture. Mix well. Refrigerate the remaining half until later.
SLICE the remaining peppers in half from stem to base. Remove membranes and seeds to create a boat for your quinoa mixture. Place each pepper half in a large baking pan. Spoon mixture into each pepper, filling to the top.
BAKE covered with foil for 40 mins. Remove from oven and crumble remaining 6 oz queso atop the peppers. Bake uncovered for an additional 15 mins.
REMOVE from oven and sprinkle tops with TSTE® Paprika - Smoked Hot. Cool slightly before serving. Enjoy!
Yields: 6 stuffed peppers
Total Time: 75 mins
Prep Time: 15 mins
Cook Time: 60 mins