IngredientsServes 8 people, 5 peppers each
- 40 baby bell peppers
- 3 cups red quinoa
- 3 to 4 rocoto pepper, blanched, shocked, seeded and cut into small dices
- 1-½ cups diced tomatoes
- 1 ½ cups English cucumber, seeded and cut into small dices
- 1 cup walnuts, toasted and chopped
- ¼ cup cilantro, julienned
- 4 lemons, juiced
- ¼ lb. queso fresco
- 1 ½ cups arugula
- ¼ cup fresh lemon juice
- 1 ½ tablespoons Dijon mustard
- ¾ cup grape seed oil
- salt and pepper
Preparation: Cooking Quinoa
Ratio for cooking quinoa is a 1 to 2, 1-part quinoa to 2 parts water. Place quinoa and water in a pot over medium heat, once it starts to simmer, lower the heat and cover. Allow to cook for 15 minutes or until tender. Most of the water would have evaporated at this time. Season lightly with salt.
In a small bowl whisk together the lemon juice, mustard, salt and pepper. Gradually drizzle in the oil. Season with salt to taste.
Blistered Baby Bell Peppers
Heat oil to 360° F carefully lower few peppers at the time, be aware that bell peppers release water vapors as they cook and this can burn you. Once peppers have blistered remove from oil and drain on paper towel. Once they cool, cut a slit lengthwise. This is where you will stuff the pepper.
In a mixing bowl, mix together the cooled quinoa, rocoto pepper, diced tomato, cucumber and walnuts. Mix until well incorporated. Add the cilantro and dress up with the lemon vinaigrette and lemon juice. Season with salt and pepper to taste.
Hold a pepper in your hand then using a spoon spread the pepper open. Use the same spoon to get a good amount of quinoa salad inside the pepper. Pat down the quinoa salad with the back of the spoon, add more quinoa salad if needed.
Place the peppers on a parchment lined sheet pan and place in a 350°F oven for 5 to 6 minutes or until warm inside. Plate up 5 peppers per person. Toss arugula with lemon vinaigrette and salt. Place a few leaves on top of the peppers. Drizzle lemon vinaigrette to top and crumble queso fresco around.