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Posts Tagged ‘quinoa’

bilblcooksI’ve been wanting to make stuffed peppers for a while, and since I had some bell peppers in the fridge and had just purchased quinoa yesterday, it seemed like tonight was a good idea. Although the quinoa has more carbs than I usually eat, I like the idea of enjoying it every so often. I checked out a few recipes, but most of them were more Mexican-flavored, so I did what my mom says good cooks do – made it my own.

Italian Quinoa & Turkey Stuffed Bell Peppers

Ingredients & Nutrition Info:

bellpeppers

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Preheat the oven to 400 degrees. While that’s going, get the quinoa cooking.

20130714-183816.jpgI used 1 cup of water for 1/2 a cup of dry quinoa. It takes about 10-15 minutes to cook, so while it was bubbling away on the stove, I got the turkey ready.

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Saute the onions in a bit of olive oil, salt, and pepper. Add garlic. Add turkey and cook until browned. Once the quinoa is ready, add that. Finally, add half of the pasta sauce and some fresh basil, and combine.

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In the mean time, while the onions and turkey are browning, cut two bell peppers lengthwise, and remove the stems and seeds. I placed a tiny bit of pasta sauce at the bottom of a lightly greased pan, just to insure the peppers wouldn’t stick/burn. Then stuff the peppers with the mixture. As you can see, they’re overflowing.

20130714-183926.jpg Add the cheese right before you pop them in the oven.

Over the pan with foil, and bake for 30 minutes. Remove foil and cook for an additional 5 minutes.

20130714-191625.jpg Look at how delicious and bubbly these look. The house smelled fabulous the entire time they were cooking, and I couldn’t wait for the timer to ding.

20130714-191637.jpg I ate 3/4 of the pepper, and the entire filling, but those of you who haven’t had WLS would probably want to have a salad or some other veggie on the side.  Or, you might eat two halves, if you really have an appetite.  Either way, enjoy – MANGIA!!

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Quinoa

Tonight I tried quinoa for the first time. It was unlike anything I’ve ever tasted, but I really liked it. I’ve heard quite a bit about this grain/seed for the last few months, and finally decided to try cooking it. In fact, I had the box I bought from Trader Joe’s sitting in my pantry for at least a month.

I’m so glad I decided to make it. Not only did it taste good, but it was really filling. This would be the perfect thing to eat at lunch when you know you have a long day ahead of you.

I cooked it according to the directions, which was basically the same thing as cooking rice. 2 cups of water to 1 cup of quinoa. I’ve read recipes where they said to rinse the quinoa before cooking it, but the box I had didn’t say you needed to do it, so I skipped that step.

As the quinoa was bubbling away in the pot, I decided to sautée some onions and crimini mushrooms in a bit of olive oil. I added some Spike seasoning and pepper, as well.

Once the quinoa was cooked, I poured it into the pan I had sautéed the mushrooms and onions in, added a bit of I Can’t Believe It’s Not Butter Light, and a sprinkle of grated romano cheese. (In my family, we always add a bit of cheese to rice. It adds a nice saltiness. Plus, we’re Italian, what can I say, cheese goes on everything except fish).

I paired the quinoa with some prawns and called it a meal.

I have so much of the quinoa left over, and I can’t wait to have it again. It really is something I’m going to add to my normal cooking repertoire.

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