Indeed, that's exactly what I did when he was away.
No silly, wipe off that naughty smile on your face. You see if you follow my blog, you will notice that my new post veers away from my usual flavor profile. And when you cook for yourself, it gives you a chance to be playful. That's the kind of play I'm talking about - being creative in the kitchen without any constraints or limitations. And I especially focus on the flavors - new and old - and experiment with unfamiliar ingredients.
I've always loved stuffed peppers - it is always in my to-cook-list that I carry around. Why is it on the list? Well I'm not sure. So when I saw the vibrant colors of bell peppers at the store the other day, I knew right away that stuffed peppers will be in my menu very soon. Quinoa, on the other hand, is something that I've only discovered recently. And how to spell the word quinoa - much more how to enunciate it - is always a challenge but I love to use this pseudo-cereal as a substitute for rice.
So I must admit, I have been terrible on the occasions when I need to fend for myself. Why bother cooking just for me? But the colorful bell peppers in my fridge seduces me to change my mind... So A-HA!... The moment to make stuffed peppers reveals itself to me. They look so festive, nutritious. And most of all, it makes me happy!
Quinoa Stuffed Peppers with Beef
1 cup quinoa
1/4 c water
1 can beef broth
1/2 lb beef
2 tbsp olive oil
1 medium onion chopped
2 cloves garlic, minced
4 pcs bell pepper
1/2 c crumbly Gorgonzola, divided
1/4 c Panko bread crumbs
1/2 c pineapple tidbits
1/2 c cubed tomatoes
1 tsp Italian seasoning
Pre-heat the oven at 375 degrees.
Rinse quinoa in a fine mesh. In a stockpot, add the broth and water. Bring to a rolling boil. Stir in the drained quinoa. Lower heat and cook it for about 15 minutes.
Meanwhile, slice the top of the bell peppers. Remove the seeds and the insides, creating a nice pepper cup. Set aside.
In a pan, saute onions and garlic with olive oil. When onions are translucent, add the beef. Sprinkle the Italian seasoning and season with salt and pepper.
In a bowl, mix the cooked quinoa and beef. Mix them together. Add pineapple tidbits, grogonzola and tomatoes. Season with salt and pepper to taste.
Fill the bell peppers and bake it for 15 minutes. (Note: I want to keep my peppers firm and also make sure not to dry up my beef and quinoa)
Hmm maybe I did. *wink... *wink. Thank you Ann, Viv and Dave, Rene and Majessa for keeping me busy over the weekend Cheers!