I want to write down what I did last night in the hope that I can do it again. It wasn't a whole-family favorite, but I thought it was super yummy and I know it is a healthy side dish. Thanks to Shelly for the inspiration!
Quinoa stuffed peppers
Cook 1 cup quinoa in 1 cup portabella mushroom soup and 1 cup water according to package directions. 2 to 3 minutes before cooking time is up, add in 1/2 can of tomato paste, 1/2 tsp basil, 1 cup shredded jack cheese and 1/2 cup breadcrumbs (approximately). Stir together and simmer for 5 minutes.
Clean, and cut the top and bottom off of 4 peppers (I used orange peppers). Drizzle a little olive oil in the bottom of your casserole dish and spread it around with one of your peppers to coat. Set peppers in casserole and fill with quinoa mixture. Sprinkle the top with more shredded jack cheese and cover the dish with foil.
Bake on 375 for 25(?) minutes. I baked them for 20 minutes. This was not quite enough cooking time. The peppers were cooked and still had a little crispness (I hate soggy peppers), but probably could have used 5 more minutes or so to make them a little easier to cut. Although not everyone has to eat left-handed because they're nursing a baby with their right arm, so 20 minutes might be just fine for your family.
(I briefly thought about taking a picture of the finished peppers as I pulled them out of the oven...but then both kids started whining to eat and any thought of taking a picture was dashed until I sat down to write this post...)
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2 comments:
Yum! Definitely making a note of this one. My tried and true stuffed pepper recipe has been seeing a lot of use lately and it's getting a bit dull.
I boil my peppers for 3 minutes before stuffing and baking. It adds an extra step but I do it while the stuffing cooks.
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