You all must think I've either: a) forgotten about you or b) have been swept away to some hidden tropical paradise where there is no internet and an endless supply of pina coladas delivered to my hammock on the beach. Well, rest assured I haven't forgotten about you. And, alas, I have not been swept away to said tropical paradise. Sigh.
See. Not lounging in that hammock. And I'm certainly not seeing any pina coladas...
I've been doing both a whole lot of stuff, and a whole lot of nothing this year. Some of it has been eventful, and some of it not, and I'm perfectly fine with both. Some really yummy things have been creating in the kitchen, but for some reason my motivation to blog them has been definitely lacking, so I've been selfishly keeping it all to myself and sharing a little bit with my hubby cuz I have to. ;)
Since you've been so patient and have put up with my awkward silence for the past four (wow, actually nearly FIVE) months, I'm back to share a delicious and simple recipe with you. Along with a crummy instagram pic of said recipe. You guys are so lucky.
I've taken to calling myself an "accidental vegetarian" as of late. For some reason as soon as 2012 turned into 2013, my taste for meat all but vanished. In fact, I've been finding red meat pretty repulsive. I can handle seafood just fine, and the occasional bite of chicken, but that's it. Hubby has been a great sport and even found that veggie burgers are pretty darn delicious.
Here is the recipe for our Veggie & Quinoa Stuffed Peppers that we had for dinner the other night. They may not look like much, but these babies were tasty, and make great leftovers. Leave out the cheese to make this vegan. We had a simple side salad with a balsamic drizzle that I will be sharing in a future post.
Veggie & Quinoa Stuffed Peppers
4 bell peppers, any color(s), tops and seeds removed
1/3 c chopped sweet onion (about half of a small onion)
1 small garlic clove, minced
1 1/2 c cooked quinoa
2 zucchini, diced
1 c fresh corn kernels (frozen is fine)
1/4 c cilantro, finely chopped
1/4 crumbled feta
1/2 c chopped asparagus
juice of 1/2 lime
Few pinches of mozzarella
Preheat oven to 350. Line a small baking sheet with parchment and set aside.
In a large bowl, combine quinoa, diced zucchini, corn, cilantro, feta, asparagus and the lime juice. Salt and pepper to taste. Set aside. In a small pan, heat 2 tsp olive oil and add chopped onions. Saute until onions are beginning to soften, about 5 mins. Add minced garlic and cook another 1-2 mins. Add to the quinoa and veggies and stir to combine. Spoon the mixture into each pepper and top with a pinch of mozzarella , if desired. Bake approx. 20 minutes, until peppers are beginning to soften.