Travel Often

“I see my path, but I don’t know where it leads. Not knowing where I’m going is what inspires me to travel it.” — Rosalia de Castro

Love Deeply, but Laugh Along the Way

"Happiness is only real when shared." - Jon Krakauer, Into the Wild

View Marriage as an Adventure

"Love is a flower which turns into fruit at marriage." ~Finnish Proverb

Fuel your body with GOOD (It's the only one you get)

He who has health has hope; and he who has hope has everything. - Arabian Proverb

Open your Soul to Motherhood

A Grand Adventure is About to Begin - Winnie the Pooh

A New Kind of Love is Born

Mothers hold their children's hands for a short while, but their hearts forever.

Sunday, March 13, 2011

Cheese and Quinoa-Stuffed Red Pepper

This meal has some serious healthy foods in it and tastes delicious!

Cheese and Quinoa-Stuffed Red Pepper
serves 4
(found in Shape January 2011)

1 cup dry quinoa (I used the Bob's Red Mill Organic brand) - we're talking 7 grams of protein and 3 grams of fiber in 1/4 cup of this stuff!
4 large red bell peppers (red peppers have a significantly higher level of nutrients than green and contain lycopene, which is a carotene that helps to protect against cancer and heart disease)
1 TBS extra-virgin olive oil
1 whole red onion minced
1/4 tsp minced garlic (you could probably use more)
1 cup shredded carrots
1/2 bushel of fresh spinach
1 container sliced white button mushrooms
2 tsp Italian herb seasoning
1 cup finely shredded cheddar

I also used 1 lb ground beef because my husband likes his meat. However, the quinoa has plenty of protein in it!

1. Preheat oven to 350F. Place quinoa and 2 cups of water in a small saucepan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed. Set aside and keep covered.
2. Cut tops off red bell peppers and remove seeds and membranes. Keep the peppers whole.
3. Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until veggies are slightly tender, about 4 minutes. (this is when I also cooked the ground beef)
4. Transfer sauteed vegetables to a bowl. Mix in cooked quinoa and gently fold in cheddar. Fill pepper with the mixture.
5. Place in baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temp
6. I garnished with cilantro!

Karl's opinion: "This is pretty good!"