Quinoa Stuffed Peppers

Coming up with a meal plan can sometimes be hard. Knowing which ingredients you want to use up in your kitchen is always a great place to start! It helps keep your kitchen organized and prevents you from letting food go to waste.

So, for this meal, I knew I needed to use some of the bell peppers from our CSA sitting in the fridge. I also knew I wanted to use quinoa as the main “filler” of the dish since I didn’t have any meat defrosted or ready to use. So I looked at a few recipes online for inspiration, found a few meatless stuffed pepper ideas, improvised a set of ingredients that matched what I already had in the kitchen, and voilà! Easy stuffed peppers that are delicious, healthy, and look quite festive for fall! Happy Autumn everyone!

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Ingredients:

1 1/2 c. cooked tri-colored quinoa
1 Serrano pepper, finely diced
2 medium tomatoes, diced
1 small onion, diced
1 (15.25 oz) can whole kernel corn, drained
1 (14.5 oz) can black beans, drained and rinsed
2 t. cumin
1 T. chili powder
1 t. paprika
4-6 bell peppers, tops cut, stemmed and seeded
salsa, optional
shredded cheddar cheese

Directions:

1. Preheat your oven to 350 degrees F. Line a baking dish (large enough to hold all the peppers) with foil and grease. Set aside.
2. Cook the quinoa according to its packaging. For time and effort purposes, I used Success Boil-in-a-Bag quinoa. Highly recommended for this recipe – easier, quicker, and less mess!
3. When quinoa is cooked, pour into a large bowl. Add in the Serrano pepper, corn, beans, onion, and tomatoes. Mix together, then add cumin, chili powder, and paprika, and mix again. (Note: Tony suggested that I add some shredded cheese into the stuffing mix as well as on top of the peppers. I think it’s a good suggestion and you could add a 1/2 c. or so if you want the inside to be more cheesy.)
4. Stuff the mixture into the peppers, filling them as much as you can. (Optional: Add a heaping spoonful of salsa on top of each pepper.) Cover each pepper with it’s top and place them (cavity side up) in the baking dish. Put in the oven for 25-35 minutes, or until peppers are heated through and tender.
5. In the last 5 minutes of baking, remove the dish, cover the peppers with shredded cheese, and put it back in the oven to melt the cheese.
6. Let cool for a few minutes before enjoying!

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Steak Fajitas with Roasted Cherry Tomatoes & Poblano Peppers

I threw this meal together after having a very long day at work and very little desire to cook. Luckily, I was able to recruit some help from the grill master (aka Tony) and he helped me throw these fajitas together in under 30 minutes. Admittedly, the steaks were pre-marinated, but if you have ever had a steak from Fielings Farm Market then you would understand why we would never bother to do our own marinade. Their steaks –  un-marinated or marinaded – are a-maz-ing! We try to buy most of our meat there because it’s a local, quality food source. We can drive down the road and see the cows that eventually make their way to the market. If you ask me, that’s awesome! There’s nothing better than knowing where your food comes from. #knowyourfarmer

And we know where the vegetables came from too. The cherry tomatoes were straight out of our own garden and the poblanos were from our CSA. Poblano peppers are a wonderfully dark shade of green and have just enough of a “kick” to add a lot of flavor to any meal. I thought this would pair nicely with the sweetness of the roasted cherry tomatoes.

All-in-all, this meal was easy to make and delicious to eat. And if you had a long day at work like I did, I would highly recommend pairing with a very large glass of dry, red wine. Cheers!

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Ingredients:

2 steaks, pre-marinaded (or make your own)
1 1/2 c. cherry tomatoes
1-2 medium poblano peppers
1 t. salt
2 t. fresh ground black pepper
olive oil (about 1/4 c.)
3-4 garlic cloves, minced
soft tortilla wraps
sour cream

Directions:

1. Grill pre-marinaded steaks until medium-well.
2. While the steak is grilling, turn oven on to 400 degrees F. Line a baking sheet with foil.
3. Halve the cherry tomatoes. Thinly slice poblano peppers, about 1/4 inch wide.
4. In a large bowl, mix together tomatoes, peppers, salt, pepper, and minced garlic. Coat with olive oil until everything is coved and mixed together.
5. Spread the mixture out on the baking sheet. Roast in the oven for 15 minutes. Take the sheet out. Mix everything together again, trying to turn over as much of the vegetables as possible. Put back in the oven for another 10 minutes.
6. When steaks are done, cut them into thin (1/2 inch) slices.
7. Warm up tortilla wraps in the microwave (30-45 seconds). Spread sour cream on tortilla and top with steak and vegetable mixture. Enjoy!