Quinoa-stuffed gypsy peppers

I received gypsy peppers in my last CSA box. Now I think gypsy peppers are some sort of hybrid, but all you need to know is that they are smallish mild chiles, not spicy, rather sweet. Any mild chile would work, even a bell pepper would work, although I’d get orange or yellow.

Chile peppers
Quinoa, 1 cup
Monterey Jack cheese, cut into small cubes
Chicken broth
1 ear of corn, kernels cut away
Pine nuts, as many as you can afford 😉

Cook quinoa according to package directions, using chicken broth in place of water. (1 C. Quinoa to 1.25 C. water/broth)
Remove tops of peppers and with a small paring knife, cut out any remaining seeds.
Mix together all ingredients in medium bowl. Holding a pepper over the bowl, stuff with a small spoon. Wrap each pepper in foil, making sure to enclose the cut and open top. Bake at 450 for 15 minutes or grill. Skin should be lightly brown in spots and soft. You can also open the foil for the last minute or two if you like the really roasted flavor.



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