These Black Quinoa Stuffed Mini Bell Peppers with Cilantro Flavor Bomb are a flavorful delight! The cilantro flavor bomb adds depth to the black quinoa, while the salsa provides heat. The tomatoes and fresh bell peppers bring a fresh quality to the overall dish.
I’ve been having a lot of fun gardening over the last couple of years. We live in an HOA with a large open communal garden behind all of the houses that are maintained by landscapers. There is a small area behind each house that is still part of the communal garden but is separated by a walkway from the main area. I took it upon myself to do some work behind our house because it was looking pretty shabby. Last month, I happened to notice a red mushroom with white spots. I couldn’t believe my eyes, an Amanita was right behind my house. I’ve only seen them in movies, art, or Alice in Wonderland. You know, the classic magical mushroom. I looked around the area behind our house and found six more. Robby and I then scoured the rest of the communal garden as well as the entire neighborhood to see if we could find more but there were none to be found. My friend Beto is very well versed in all things plant related. I asked him about them and he said he has never seen them in populated areas. They are mainly found in forests or rural settings. I believe it was because I was giving the garden love. I feel like I brought in the magical energy and they showed up. That’s crazy, right? Well, that’s my story and I’m sticking with it, haha!
Black Quinoa Stuffed Mini Bell Peppers with Cilantro Flavor Bomb
Ingredients
- 8 - 16 Mini Bell Peppers - tops cut off
- Black Quinoa - recipe below
- Cilantro Flavor Bomb - recipe below
- Habanero Salsa - recipe below - or your favorite salsa
Garnish
- 2 - 4 Heirloom Tomatoes - diced
- 1 Jalapeno - minced
- Cheddar or Jack Cheese - shredded - to taste
- Fresh Cilantro - to taste - optional
Black Quinoa
- 1 Cup Black Quinoa or White
- 1 3/4 Cups Filtered Water
- 1 Vegetable Bouillon Cube - salt free
- 1 Tablespoon Extra Virgin Olive Oil
- 1 - 2 Cloves Garlic -whole
- 1/2 Teaspoon Sea Salt or to taste
Cilantro Flavor Bomb
- 4 Cups Cilantro
- 1 Cup Extra Virgin Olive Oil
- 2 Cloves Garlic
- 2 Tablespoons Lime or Lemon Juice
- 1 Teaspoon Sea Salt
Roasted Habanero Salsa - Approx. 1 1/2 Cups
- 2 Large Tomatoes
- 1 - 2 Fresh Habanero Peppers or 1 Dried Habanero Pepper
- Habanero Salsa - recipe below - or your favorite salsa
- 1 Small Clove Garlic
- 1/4 White Onion
- 1 1/2 Cup Cilantro Leaves
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Tablespoon Extra Virgin Olive Oil
- 3/4 Teaspoon Sea Salt - or to taste
Instructions
Quinoa
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First, rinse the quinoa well.
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Add all the ingredients into a small saucepan except for the poblano.
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Bring to a boil then mash the bouillon and cover the pot, turn the heat in between medium-low and low.
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Simmer for 20 minutes. (I recommend using a timer) Make sure all water is gone. You can cook it for a couple more minutes if not.
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When finished cooking, remove from heat and let sit with the lid on for 15 more minutes.
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Stir.
Cilantro Flavor Bomb
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Add everything to a food processor and puree. Scrape the sides and bottom at least once.
Roasted Habanero Salsa
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Core the tomatoes and add to a large pot along with the onion, cover with water and bring to a boil.
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When the skin begins to crack, take them out with a pair of tongs. ( approx. 1 – 2 minutes)
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Let cool and remove the skins.
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Turn the oven to broil
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While waiting for the water to boil, roast the habanero peppers under the broiler for 3 minutes on one side, then flip the peppers and roast for 2 more minutes. (keep an eye on them) De-stem and de-seed. Wear gloves while handling the habaneros to prevent the oils from burning your skin.
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Add the garlic and habaneros to a food processor and pulse until minced. You will need to scrape the sides a couple of times.
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Add the onion then pulse until roughly chopped.
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Add the tomatoes. cilantro, lime juice, olive oil and salt then blend until desired texture.
Assemble
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Cut the top off the peppers and fill them with the quinoa.
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Top with cheese, jalapeno and tomato.
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Serve with the flavor bomb and salsa.
