The peppers were served at a holiday meal alongside potato kugel, cranberry-apple sauce and a large salad, and preceded by smoky cream of broccoli soup. I also made the delicious Silky Chickpea Gravy from Appetite for Reduction.
I can't give exact measurements for the quinoa filling but will tell you everything that was in it, and how it was made; there's lots of room for improvisation. The leftover filling, baked in a separate casserole dish alongside the peppers, was used as a side dish, and tasted great on its own, minus the pepper.
The peppers were halved, seeded and gently steamed until they began to soften. The stuffing was pressed into the peppers, carefully filling all the cavities and mounding over the tops. The stuffed peppers were then loosely covered, and baked at 350˚F. They were garnished with a bit of ketchup because I hadn't gotten around to making the tomato sauce I'd thought about.
The quinoa tasted fabulous, and I will make it again as a side dish, or as a stuffing for collard leaves if I'm feeling more ambitious. I just don't like peppers that much.
(reviewed here) The recipe I used was for Chocolate Cupcakes, and it was wonderful. Ever since I got my candy moulds, I've been obsessed with using them and this was the perfect recipe for making small-sized treats. (The moulds are fantastic, and if you are thinking about purchasing moulds, I recommend these.) After filling the moulds, I placed them in the freezer until the "cupcakes" were firm, then popped them out and stored them in a tightly sealed container in the freezer until serving time. They don't actually freeze, and are just right for eating right from the freezer. (More about these later.)