Quinoa Stuffed Peppers with Smoked Tofu
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Yields 4 Servings
Ingredients
- 1 3/4 cups water
- 3/4 cup quinoa
- 2 large red bell peppers, halved and seeded
- 2 tablespoons sesame oil
- 4 ounces smoked tofu, diced
- 2 carrots, shredded
- 1/4 cup cilantro, chopped
- 1 1/2 tablespoons reduced-sodium soy sauce
- 3 scallions, chopped
- 1 serrano pepper, minced
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
Instructions
- Heat the oven to 450ºF. Arrange the bell peppers cut-side up in a broiler-safe pan. Bake until slightly softened, 6 to 10 minutes. Remove from the oven. Turn broiler to high.
- Combine water and quinoa in a medium saucepan; bring to a boil over high heat. Cover and cook until the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the sesame oil in a sauté pan set over high heat. Add the tofu and cook 2-3 minutes per side, or until deeply browned. Stir in the cooked quinoa and the remaining ingredients.
- Spoon 1/2 cup of filling into each pepper half. Broil until warmed through and starting the brown, about 5 minutes.