Tuesday, April 23, 2013

Quinoa-Stuffed Peppers

In this day of texting, email, and facebook I still get excited when I get real mail in our mailbox. Last week one of my grandmothers sent me an article about Austin and a recipe for Quinoa Stuffed Peppers. Her note said "I know you really like quinoa and red peppers are so good for you--so full of Vitamin C--I thought it was a good combination." Grandma, thanks for the recipe! 

I adapted the recipe a bit but it still has the main components from the recipe she sent me. 

Quinoa-Stuffed Peppers
Serves 2
4 sweet peppers (red, orange, and yellow)
1/2 cup quinoa
1/2 tablespoon oil (EVOO, sunflower oil, or coconut oil)
1/2 cup diced onion
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 cup dried figs, roughly chopped
1/4 cup unsalted cashews, roughly chopped

Heat the over to 375 degrees. Seed and dice 1 pepper. Cut remaining 3 peppers in half from stem to bottom and remove the seeds. Prepare the quinoa according to the directions on the package and set aside when done. Heat the oil in a skillet over medium heat and stir in the onion and chopped pepper. Cook for about 5 minutes until soft and add the cumin and cinnamon before cooking for another minute. Stir this mixture in with the quinoa and add the figs, cashews, salt, and pepper. Spoon the quinoa fig mixture into the peppers. Place in a rimed baking dish with the cut side up. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 30 minutes or until the peppers are tender. Serve warm and enjoy! 

Question of the Day: Steve and I got engaged at the end of February and legally married in March! We are starting to plan our wedding for August 2014. Does anyone have an suggestions/tips for figuring out what kinds of food to serve for a wedding or big party? We usually do all our own cooking but don't want to for this event. We appreciate any ideas! 

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