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Honest Kitchen: Stuffed peppers

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.


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Sometimes, the best dinner is one that you can literary throw into a pot and be done. In this case, I filled green peppers with that one pot creation and had a great dinner.  It was also nice to have half of the ingredients canned by me.


Ingredients:
3-4 bell peppers
1 cup quinoa
1 can/jar tomatoes (approx. 16oz)
1 can/jar sweet corn (approx 16oz)
1 can/jar black beans (approx 16oz)
cheese

A little blurry but here are your basic ingredients
1. Preheat your oven to 350.
2. In a pot on the stove, warm up the corn, tomatoes and beans. (Note: rinse and drain the beans well)


3. Start the quinoa.  The formula is very easy 1:2 = 3.  I used one cup of dried quinoa, two cups of water and ended up with three cups of cooked quinoa.  It was a little watery so you may want to go with a little less water.  Cook this like rice: bring to a boil and then simmer for 15 minutes or so.


4. Carve your peppers and clean out the seeds.  Place in a glass dish and make sure the pepper will not fall over.  The last thing you want is for a filled pepper to fall over and spill the stuffing in the dish, on the plate or somewhere in between.  Also, add a little bit of cheese to the bottom to help keep the juices in.


5. When the quinoa is done, mix it with the corn/bean/tomato pot and add whatever spices you may want.  Other versions of this recipe involve using burger.  I didn't have any in the house so I skipped it, but the added meat is always yummy.

6.  Fill the pepper with the filling.  Each pepper should take about 1.5 cups or more.  Pack it down to every possible space in the pepper is filled.  Top with cheese and bake for 20 minutes.


7. I use tongs to place these and ensure they don't spill.  Once they are served though, you have to just make a mess. Good thing they taste great!



Comments

  1. I love stuffed peppers! I make them ahead and freeze them when there are a lot of peppers from the garden.

    My recipe this week is a request from Taylor. She's going to make pumpkin cookies. http://robinfollette.com/pumpkin-cookie-recipe

    ReplyDelete
  2. Stuffed peppers, one of my favorite. That would go good with venison medallions.

    ReplyDelete

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