TRAFFIC LIGHT PEPPERS
Traffic light peppers increase in heat from green to yellow to red. Green is mild. Yellow has medium heat, and the red is muy caliente.
1 each medium red, yellow and green bell pepper
1 link mild chourico
4 slices center-cut bacon
½ bag of EvaRuth’s stuffing mix
2.5 tbsp. butter
1 c. chicken broth
4-6 tbsp. tomato paste mixed into ¾ cup water
1 cup quinoa
2 cups water
½ tsp. red pepper flakes
2 tsp. hot chopped peppers sauce
2 oz. Gruyere cheese, grated
¼ tsp. salt
1. Heat oven to 400 degrees.
2. Cut top off of peppers, remove ribs and seeds.
3. Remove chourico from casing and brown in a little olive oil in a non-stick pan.
4. Slice bacon into small pieces and cook in a non-stick pan.
5. Fill a large stock pot with enough water to cover three peppers, bring water to a boil, then add peppers and boil for 3 minutes. Remove and drain.
6. Heat butter and chicken stock to a boil. Remove from heat and combine with stuffing mix. Cover and let sit for 10 minutes.
7. Mix tomate paste and water; add to stuffing mix. Salt to taste.
8. Combine 2 cups of water and 1 cup quinoa. Heat to a boil; reduce to simmer 12 minutes or until done.
9. Divide the stuffing mix into three portions. The green bell pepper will be the mildest one, with the stuffing used as is. The yellow bell pepper will be a little hotter, so mix the red pepper flakes with second portion. The red bell pepper will be the hottest, so mix hot chopped pepper sauce into third portion.
10. Line the bottom of an 8x8 pan with parchment paper. Sit three peppers in pan, and fill the peppers 1/2 to 2/3 full with stuffing mix: the green pepper with the mild stuffing, the yellow pepper with the medium hot stuffing mix, and the red pepper with the hottest stuffing mix.
11. Fill the rest of the pepper with quinoa.
12. Top with grated Gruyere cheese and bake for 30 to 45 minutes.