Planked Shrimp & Quinoa Stuffed Peppers
Prep Time
Cooking Mode
⅓ cup olive oil
4 cloves garlic, minced
1 tsp lemon zest
3 tbsp lemon juice
2 tbsp chopped fresh tarragon
4 tsp grainy mustard
½ tsp salt
1 cup quinoa, cooked according to package directions
¾ lb cooked black tiger shrimp, thawed, peeled and chopped
¼ cup chopped green onion
4 red peppers, halved lengthwise, seeds and ribs removed (stems left intact)
⅓ cup crumbled goat cheese
2 cedar planks, soaked according to package directions
⅓ cup olive oil
4 cloves garlic, minced
1 tsp lemon zest
3 tbsp lemon juice
2 tbsp chopped fresh tarragon
4 tsp grainy mustard
½ tsp salt
1 cup quinoa, cooked according to package directions
¾ lb cooked black tiger shrimp, thawed, peeled and chopped
¼ cup chopped green onion
4 red peppers, halved lengthwise, seeds and ribs removed (stems left intact)
⅓ cup crumbled goat cheese
2 cedar planks, soaked according to package directions
Directions
1In large bowl, whisk oil with garlic, lemon zest, lemon juice, tarragon, mustard and salt. Add quinoa, shrimp and green onions; toss to coat.
2Fill pepper halves with quinoa mixture. Sprinkle with goat cheese. Place on soaked planks.
3Place planks on grill preheated to medium. Cook, with lid closed, 15 to 20 min. or until peppers are tender and filling is heated through.
Tips
1
Cedar planks can be found in the seafood department or in seasonal section.
Disclaimer
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Personal Note
Personal Note
