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.
Blend the sauce. It's so easy and quick. Don't you just love the zing of lemon juice. So refreshing!
Blend the sauce until creamy and delicious! It really is an elegant sauce. I would know. I'm extremely elegant.
This is a pepper after baking at 375 degrees for about an hour. It's a little burnt/crispy on the top but that's OK. Crispy is a good thing! And it will get pretty during the next step.
I cut them in half for ease of serving and eating. And to expose those beautiful colors. Look, it's Christmas on a plate!
And if I'm being honest, it just allows for more surface area for the sauce :)
Spoon some of the creamy sauce on top and you have got yourself one colorful, delicious pepper for dinner!
It's the cure for the common dinner!
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