Shauna James Ahern's Quinoa-Stuffed Peppers
This recipe combines the sweetness of golden raisins, the earthy flavors of kale, and the smokiness of roasted red bell peppers, all enveloped in a rich and flavorful sauce. A comforting and hearty dish that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 6 tablespoons olive oil
- 2 cloves garlic, peeled and chopped
- 1/2 cup
- 1 teaspoon ground cumin
- 2 cups
- 1/2 cup golden raisins
- 1 bunch Lacinato kale (or any type of kale), stems removed and leaves chopped
- 8 red bell peppers, cut in half and seeds removed
Instructions
- For the Sauce: Heat oil in a large saucepan over medium heat. Add garlic and onion and sauté until starting to soften, 3 to 4 minutes. Add oregano, chili powder, cocoa powder, cumin, and beer. Bring to a boil, then lower heat and simmer for 1 minute. Add tomatoes and season with salt and pepper. Continue to simmer until sauce has thickened slightly, about 15 minutes. Set aside.
- For the Peppers: Meanwhile, adjust oven rack to lower-middle position and preheat oven to 350°F. Heat oil in a large skillet over medium-high heat until shimmering. Add beef and cook, breaking it up into little bits, until cooked through. Add onion and jalapeños, stir to combine, and continue cooking until vegetables are slightly softened, about 4 minutes. Stir in garlic and cook for 1 minute. Add cumin, chili powder, rice, tomatoes, Worcestershire sauce, sour cream, and both cheeses and mix well. Season with salt and pepper and bring to a simmer. Continue cooking until cheese is melted and filling is creamy, about 5 minutes longer. Remove from heat.
- Arrange peppers in an 8- by 8-inch baking dish standing upright like cups.
- Generously mound filling inside peppers and ladle sauce all over. Cover with foil andbake, basting with sauce every 15 minutes, until peppers are tender, about 1 hour, removing foil during the last 15 minutes of cooking. Let peppers rest to 10 minutes, then serve.
Cook Time
45M
Prep Time
PT20M
Yield
serves 4
Nutrition
- Calories: 790 kcal
- Carbohydrate Content: 68 g
- Cholesterol Content: 129 mg
- Fiber Content: 9 g
- Protein Content: 41 g
- Saturated Fat Content: 16 g
- Sodium Content: 1258 mg
- Sugar Content: 23 g
- Fat Content: 40 g
- Serving Size: Serves 4
- Unsaturated Fat Content: 0 g
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