About the Chef
Christy Cusato, 32, USA Mainly located in NJ, living half of the time in NYC due to their husband’s job. Mother of humans and furry white dogs. Passionate about photography, homemade easy meals and baking. Favorite past time is to spend time with family doing fun things and to capture all the best moments by camera. Love travel and entertaining (feeding) guests on major holidays.
Directions
1
Cut tops off peppers and remove seeds
2
Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside
3
In a large skillet, add quinoa or rice, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated
4
Stir in the hot quinoa or rice, spinach, tartar sauce and cream cheese. Fold in salmon. Spoon into peppers. Place in an ungreased baking dish
5
Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot
6
Garnish with lime and fresh cilantro
