Call this recipe "Not your Mother's Stuffed Peppers"...
I present to you "Improvisation Night". From Melinda's Bella Cucina to your kitchen, this is Quinoa and feta stuffed peppers.
Poach your bell pepper halves in boiling water until skin is soft. In the meantime, sautee some red onions with some shredded carrots (2) in 2 T of EVOO. Add one cup quinoa, then 2 cups vegetable or chicken stock. Let it boil for a minute, then cover and mix it with a fork when quinoa cooked. Add a bunch of cilantro and feta cheese. Season with salt and pepper and mix. Take off heat. Prepare a baking dish and add the pepper halves. Fill them with the stuffing. I felt like the dish needed something like "the cherry on the cake" so I added slices of munster cheese. Stick them in the preheated oven at 350F and let the cheese on top melt. It is imperative that is served with a glass of wine!
Bon Appetit!
I present to you "Improvisation Night". From Melinda's Bella Cucina to your kitchen, this is Quinoa and feta stuffed peppers.
Poach your bell pepper halves in boiling water until skin is soft. In the meantime, sautee some red onions with some shredded carrots (2) in 2 T of EVOO. Add one cup quinoa, then 2 cups vegetable or chicken stock. Let it boil for a minute, then cover and mix it with a fork when quinoa cooked. Add a bunch of cilantro and feta cheese. Season with salt and pepper and mix. Take off heat. Prepare a baking dish and add the pepper halves. Fill them with the stuffing. I felt like the dish needed something like "the cherry on the cake" so I added slices of munster cheese. Stick them in the preheated oven at 350F and let the cheese on top melt. It is imperative that is served with a glass of wine!
Bon Appetit!
0 comments:
Post a Comment