Better Stuffed Peppers: Filled with Quinoa & Chorizo

 Have I ever told you my feelings about stuffed peppers?

For many, stuffed peppers are the ultimate comfort food. For me... well, they're not comforting at all. They're bitter. And often soggy. And honestly, if I wanted meatloaf, I'd just make meatloaf.

I recall an episode of one of Michael Chiarello's cooking shows where he talks about green peppers, and how no one should have to abide them. "They're not ripe," he said. And that resonated with me.

I have no love for the green pepper, and ever since I saw that show I have used their "unripeness" as my excuse for not eating them (I make one exception -- and that is chicken cacciatore, which I believe is never quite right without at least one green pepper added).

But, anyhow -- getting back to stuffed peppers -- Obviously, I've overcome my aversion, right?

Well, not exactly. However, since I'm not a big fan, I almost always buck tradition when I stuff a pepper. First, I almost always use red peppers. Or orange or yellow ones.

I also sometimes put eggs in them (they make fun little souffles). And always cheese. I might even fill them up to the brim with vegetables. But, you'll almost never see me making the classic stuffed green peppers with the meatloaf-y insides. Bleh. 

It's an effort to overcome what I feel might be a simple psychological aversion to a perfectly delicious food. And sometimes it works.

For instance, these Mexican inspired stuffed peppers may have taken me over to the other side. Seriously.

They're fresh and delicious,  filled with protein-packed whole grain quinoa, easy to make and perfect for company, since they can be made ahead.

Pre-roasting the red pepper halves with a bit of butter gives them lots of flavor and prevents the filling from being overcooked during a long oven time. So, they're not soggy or slimey!  Hurrah!

Quinoa & Chorizo Stuffed Peppers

There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.

©BURP!

Thai Style Coconut Shrimp Tacos

Tacos make great weeknight meals because they’re quick to pull together. And, if we've learned anything over the years it's that -- as weird as it may sound -- almost anything tastes good wrapped up in a tortilla. 

We've pulled off some pretty interesting tacos and wraps in our time, a number of which were edible, but definitely not fit for blogging.

But here's one we made more recently that is entirely worth the minimal effort.

We took inspiration from the fish tacos we make at least once every couple of weeks. But, this time we added shrimp. And we dredged the shrimp in coconut. 

And then --  instead of topping them with chipotle slaw -- we subbed out the chipotle for Thai red curry and made it Thai style. 

Along the way, we came up with a great way to batter and bake shrimp. 

Turns out dipping the shrimp in a spicy butter mixture and dredging them in coconut before baking ensures rich flavor and a crispy coating that’s almost as good as fried.  Huh, who would've known?

Well, now we do. And this one is a keeper.

Thai Style Coconut Shrimp Tacos

There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.

©BURP!