INGREDIENTS
4 scallions , finely chopped 1 cup vegetable broth ½ cup quinoa , rinsed 2 teaspoons cumin ½ teaspoon salt 1 ( 14-ounce ) can pinto beans , drained and rinsed ¼ cup chopped cilantro 4 sweet bell peppers 4 ounces Cabot Colby Jack , Cabot Monterey Jack , Cabot Sharp Cheddar or Cabot Farmhouse Reserve Cheddar
INSTRUCTIONS
STIR scallions , broth , quinoa , cumin and salt in a medium saucepan . Bring to a boil over high heat . Cover , reduce heat to maintain a gentle simmer , medium-low , and cook , undisturbed until the broth is absorbed , the quinoa is tender and the germ has just burst , 15 to 20 minutes . Stir in beans and cilantro .
CUT peppers in half lengthwise through the stem . Remove core and seeds with a paring knife or melon baller , leaving stem intact . Place peppers cut side down in a 9 by 13 microwave safe dish . Add ½ cup water and microwave until the peppers are just starting to soften , 4 to 5 minutes . Drain peppers and fill with the quinoa mixture . Top with cheddar .
Southwestern Stuffed Peppers with Cheddar
– Makes 8 pepper halves , 4 entrees or 8 side dishes –
Vegetarians and meat-eaters alike will come together in agreement that these lactose-free Grilled Southwest flavored stuffed peppers are a new grilling favorite . The light smokiness of the charcoal really pairs well with the gooey melted Cabot Monterey Jack and pintos . You ’ ll love that these gluten-free beauties can be made ahead and stuffed , and then heated on the grill to serve to guests . It ’ s a great make-ahead entertaining recipe !
PREHEAT grill for indirect heat grilling . For gas grill with three burners use two on medium . For gas grill with two burners use one burner on high . Or for a charcoal grill rake coals to one side . Place peppers on the side of the grill without the flame underneath . Cook until the filling is heated through and the cheese is melted and bubbling , 12 to 18 minutes for room temperature peppers and 17 to 20 for peppers from the refrigerator .
58 VERMONT MAGAZINE