It's another (gasp) vegetarian side. Quinoa, cheese, roasted tomatoes, peppers, onion, garlic, all held together by a wheatless bechamel.
I started by roasting some peppers from farmer's market, though I only needed one for the recipe.
The red ones always look like Hortas -- and if you know what that is, congratulations.
One pepper was peeled, seeded and diced. The excess was frozen for sauce in the near future.
Only a handful of these roasted veggies were chopped and used in the recipe; as with the peppers, the majority will be squirreled away in the freezer.
To about 1/4 cup of veggies, I added 2 ounces of Tomme Collins cheese, grated; 3/4 cup prepared quinoa, and 1/2 cup bechamel (1 TB sweet white rice flour, 1 TB butter, 1/2 cup half and half).
I seasoned the mixture, then stuffed the peppers, grated more cheese on top, and baked at 400f for 20 - 24 minutes, until the bechamel was bubbly and the peppers were cooked.
While they were cooking, I grilled up some veal chops.
And here we are again. Dan loved the quinoa, he thought it worked really well; I thought it was a bit too mild, and that it could have used lots more garlic and a hotter pepper as the vehicle.