Recipe Collab: Garlic Gochujang Quinoa Stuffed Peppers

Forget what you know about stuffed peppers. Gone are the mushy, bland rice-stuffed bell peppers you grew up on. We've replaced them with mild, sweet peppers stuffed with a blend of seasonings, sauces and yummy Toasted Quinoa - perfect for Meatless Monday! 

Ingredients

::Peppers::

• 5 mild peppers (e.g., mild sweet red peppers or poblano green peppers work well) 
• 1 1/2 cup of cooked I Heart Keenwah Toasted Tricolor Quinoa
• 1 ear of corn, kernels removed
• 1 inch fresh ginger, grated
• 1 clove garlic, minced
• 1 sprig spring onion
• 1 Tbs miso paste
• 2-3 Tbs water
• sesame oil
• sea salt

::Crust::

• 1/3 cup panko bread crumbs
• 1 tbsp sesame oil
• 1 tbsp Mother-in-Law's Gochugaru Korean Chile Pepper Flakes
• sea salt

::Sauce::

• 2 Tbs Mother-in-Law's Garlic Gochujang
• 2 Tbs vegan mayo (e.g., FYH Vegenaise)
• 2-3 tbsp water

::Garnish::

• Toasted sesame seeds
• Spring onions, chopped

Directions

1. Preheat oven to 475 degrees and line a baking sheet with parchment paper.
2. Combine quinoa, corn, ginger, garlic, spring onions and salt in a mixing bowl.
3. In a separate bowl, stir together 1 Tbs of miso paste and 2-3 Tbs water.
4. Add miso sauce to quinoa and corn mixture and combine well.
5. Separately, cut an opening in peppers (vertically) and remove seeds with hand. Stuff peppers with quinoa and corn mixture and rub outer skin with sesame oil.
6. Place on prepared baking sheet and bake for 30 minutes.
7. At the halfway mark (15 minute-mark), remove peppers from oven and top with a crusting mixture of panko crumbs, gochugaru pepper flakes, sesame oil and salt.
8. While peppers are baking, whisk together your finishing sauce: garlic gochujang, vegan mayo, and a few drops of water (2-3 Tbs max, depending on your desired consistency).
9. After peppers are finished baking, plate them on a serving platter.
10. Drizzle sauce on top and garish with toasted sesame seeds and spring onions.

Serves 5.

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