Behold. The stuffed pepper revisited.
This ain't your average Tex-Mex stuffed pepper. This here is fancy, yall!
(By adapted I mean the exact same except that I used Quinoa instead of Couscous and Sundried Tomatoes instead of Currants. Seriously, what is a currant?)
Mix up all the ingredients in a big bowl and stuff the peppers. The ingredients of this recipe were truly meant to be together. They marry perfectly in these peppers.
![](http://2.bp.blogspot.com/-8VvfViFr38k/TvM-g-pxFJI/AAAAAAAAD-M/P5sgw0kCheg/s400/rawpeppers.jpg)
![](http://3.bp.blogspot.com/-HwYnTuswr5c/TvM-dfIsc2I/AAAAAAAAD-A/qYE2P-1VvJQ/s400/rawsauce.jpg)
Blend the sauce until creamy and delicious! It really is an elegant sauce. I would know. I'm extremely elegant.
And if I'm being honest, it just allows for more surface area for the sauce :)
![](http://2.bp.blogspot.com/-h58fHBm7mPU/TvM-QlESkLI/AAAAAAAAD9c/AY5-O_wgkB4/s400/opennosauce.jpg)
Spoon some of the creamy sauce on top and you have got yourself one colorful, delicious pepper for dinner!
![](http://i1274.photobucket.com/albums/y428/SaffronAvenue/diva.jpg)
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