If you haven't had quinoa before, you should try it. It tastes similar to brown rice, but cooks just as quickly as white rice.
The real star of this show, however, was the smoked chili sauce. I first got the idea for an online menu (I like to read vegetarian restaurant menus for ideas, even if I'll never visit them).
Instead of mayonnaise or even vegan mayonnaise, I used the silken tofu, a very nice substitute. Be careful with canned chipotle pepper, though - it can be very spicy! Three were enough for my fairly tolerant taste buds; But for most people averse to spice, it can be too many.
The end result was delicious, one of those texture-flavor combinations that I particularly love. (For a side dish, I served corn, which went well with this theme.) And sometime in the middle of the night, my husband, hearing the siren's call for stuffed peppers, got up and ate both. remaining peppers. I think he liked it too.
Fortunately, there was remoulade left for another meal. Check back next week to see what I did with that.
Quinoa Stuffed Peppers with Smoked Chili Sauce
1 cup quinoa
1 tablespoon of olive oil
1 chopped onion
½ cup celery, chopped
2 garlic cloves, minced
2 cups vegetable broth or water (reserve cubes are fine)
¼ cup pine nuts
¼ cup dehydrated tomatoes, chopped
¼ cup parsley, chopped
salt to taste
½ teaspoon smoked paprika or regular paprika
3-4 medium bell peppers, any color
Rinse the quinoa well under running water. Heat the olive oil in a skillet over medium heat. Sauté the onion and celery. Add the garlic when the onion is soft and continue sautéing for a minute. Add the quinoa and broth and bring to a boil.
Reduce heat to simmer and cover; cook for 20 minutes or until liquid is absorbed.
Meanwhile, toast the pinenuts for 2-3 minutes in a toaster or hot oven. Be careful not to burn them - check every minute!
When the quinoa is done, toss in the pine nuts, sun dried tomatoes, and parsley. Add salt to taste and paprika. (You can also sprinkle paprika on top of the peppers.)
Cut the peppers in half, lengthwise. Remove the inside of the peppers. (Alternatively, you can remove the stem section, leaving the peppers whole.) Place on a baking sheet and fill with the quinoa mixture.
Bake in a 350/180 oven for 35 minutes.
Remove from the oven and reserve.
Spoon about ¼ cup of the smoked chili sauce onto a plate and place the pepper in the middle. Add a tablespoon of smoked chili sauce to the top and serve.
Smoked chili sauce
2-3 canned chipotle peppers, plus 1 tablespoon salsa to accompany it
1 package (12 ounces) silk tofu
2 tablespoons of soy milk
Juice of 1 lime
a pinch of salt
Place chipotle peppers in the bowl of a small food processor. Taste for a few seconds until minced. (You may have to scrape down the sides.) Add the tofu and mallet for 2 minutes, until the tofu is smooth and grain-free. Add the soy milk, lime juice, and salt while humming.
That's all about it.
Serve with stuffed peppers, or use later to garnish other dishes.
Original recipe (In English)