Recipe: “Tropical Quinoa & Smithfield Spiral Sliced Ham Stuffed Peppers” Created by Chef Ingrid Hoffmann
1 cup chicken broth
1/2 cup quinoa
2 tablespoons olive oil
1 large onion, finely chopped
2 sweet mini-peppers, finely chopped
2 garlic cloves, minced
1 serrano chili pepper, seeded and minced (wear gloves to prevent irritation)
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground cumin
1 (10-ounce) can diced tomatoes with green chilies
2 cups Smithfield Spiral Sliced Ham, finely chopped
1 cup finely chopped fresh pineapple
4 colorful bell peppers
1 cup shredded mozzarella cheese
Chopped fresh cilantro for garnish
Preheat the oven to 400º F. Spray a 9 x 13-inch baking dish with nonstick spray.
Bring the broth and quinoa to a boil in a medium saucepan. Reduce the heat to low; cover and simmer until the liquid is evaporated and the quinoa is tender, about 15 minutes. Remove from the heat and fluff with a fork.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, sweet peppers, garlic, serrano pepper, oregano, salt and cumin. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the tomatoes, ham and pineapple; bring to a simmer. Cook, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat. Stir in the quinoa, tossing until well mixed.
Cut the bell peppers in half lengthwise and remove the seeds. Cut a thin slice from the bottom of each pepper half to prevent them from rolling. Place the peppers in the baking dish. Fill each half evenly with the filling; sprinkle evenly with the cheese. Cover with foil and bake 15 minutes. Remove the foil and continue to bake until the filling is hot and the cheese is melted, about 15 minutes longer. Sprinkle with the fresh cilantro and serve immediately.