Sofrito, a staple in Spanish cooking, is basically vegetables cut in small pieces that are sauteed in vegetable oil until they resemble a sauce.
The one that I usually make is garlic, green peppers, tomatoes, and bell pepper. I add annatto and parsley too.
So when I wanted to make stuffed peppers and had no rice to stuff them with, I came up with this. This is another one of those recipes that could win over any meat lover. It's so filling, and very adaptable- you could add ham chunks to the quinoa if you don't want to go without meat, and end up with an easy, healthy option for dinner. Yum. I'm probably going to be living off of this for the next few days. It's addicting.
Inside Out Sofrito Stuffed Peppers
1 cup quinoa
2 cups vegetable broth
1 can pigeon peas
1 cup chopped carrots
6 green bell peppers
1 15 oz can crushed tomatoes
1 tbsp parsley
2 tsp adobo
1 tsp garlic powder
3 tbsp white onion, diced fine
1 tsp crushed annato
1/4 cup mozzarella cheeese
salt & pepper to taste
1. Bring broth to a boil with quinoa and carrots. Add pigeon peas. Cover and simmer for 20 minutes or until quinoa is done.
2. While quinoa is cooking, cut tops off peppers and clean out the seeds from the inside. Place on baking sheet
3. Preheat oven to 350.
4. Add tomatoes, parsley, adobo, garlic, onion, and annatto to cooked quinoa. Remove from heat.
5. Spoon in quinoa mixture into peppers
6. Top with chunks of mozzarella cheese, salt, and pepper
7. Cook for 25 minutes on 350.