My farmers market is full of beautiful sweet corn and shiny red bell peppers, so I grabbed bags of them today (I guess this is the advantage of living in So Cal,) and headed home to experiment for lunch. I whipped up these tasty stuffed peppers with some leftover quinoa, and some Buffalo Mozzarella that needed eating today.
Serves 2
I large red bell pepper, haves, cored and de-seeded
2tbsp olive oil
1 ball of Buffalo Mozzarella, or regular Mozzarella
3 shallots, chopped
1 large clove garlic, minced
corn from one large cob
1 1/2 cups cooked quinoa
Salt and Pepper to taste
Fresh basil
Pre-heat oven to 400 degrees F
Grease a Pyrex dish or baking sheet. Brush the peppers generously with olive oil and bake for 30 minutes.
Meanwhile, gently fry the scallions, garlic and corn until tender in a large skillet. Mix in the cooked quinoa. Add salt and pepper to taste.
Remove the peppers from the oven. Lay a tbsp of Mozzarella in the base of each half. Stuff with the quinoa filling and top with another tbsp of Mozzarella. Place back in the oven and bake for 15-20 minutes or until cheese on is slightly browned. Top with a few fresh basil leaves and serve either warm or at room temperature.