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Stuffed Peppers for Two #food #italian

Stuffed Peppers for Two #food #italian
Stuffed Peppers for Two 

I had never met a stuffed pepper that I preferred. Until these Southwestern stuffed peppers for two. 

Like most great Texans, I appear for bean stew powder. I never understood that my supply of bean stew powder in my wash room was somewhat unordinary until I lived outside of Texas. Also, I didn't consider it odd that my Mom needed to bring my most loved bean stew powder (Mexene Brand <– not supported, yet would absolutely love to be) in her bag when she sought a visit. Great bean stew powder is elusive. 

The initial couple of parts of her book will walk him through the 10 Commandments of the Dude Diet, and help him get his kitchen crap together. (There's a section truly called 'Get Your Shit Together'). In addition, it's wonderfully captured and the composing is silly and clever. Serena is a Harvard graduate, and there's nothing I cherish in excess of a shrewd, interesting, delightful darling! 

To the exclusion of everything else, I'm upbeat to call Serena a companion. An absolute boss supervisor angel with a face so lovely, it may break the TV. Also, talking about, I can hardly wait for the day this chick has a cooking tell that shows us the best way to eat our most loved nourishments somewhat more advantageous. I need to see her proclaiming the good news of the Dude Diet and characterizing the 10 Commandments for all to hear!


Stuffed Peppers for Two #food #italian

Also try our recipe : SESAME KALE PASTA #asianfood
Ingredients :
  • 1/4 cup uncooked quinoa, rinsed and drained
  • 1 cup chicken broth (or water)
  • 2 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1/2 cup sweet corn kernels
  • 1/2 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 pound lean ground turkey
  • 2 teaspoons chili powder
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 can of black beans, rinsed and drained*
  • 8 ounce can tomato sauce
  • 1/2 cup grated sharp cheddar cheese
  • fresh cilantro, for garnish

Instructions : 
  1. First, make the quinoa: combine the quinoa and chicken broth (or water) in a small saucepan, and bring to a boil. Lower the heat to a simmer, cover and cook for 14-15 minutes, or until all of the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, and then fluff with a fork. Set aside.
  2. Meanwhile, slice the bell peppers in half lengthwise and remove the seeds and white membranes. Arrange the pepper halves in a baking dish.
  3. Preheat the oven to 375.
  4. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the corn, onion, and garlic, and cook for 5 minutes, while stirring occasionally.
  5. Add the ground turkey, and cook for about 6 minutes, stirring and breaking up the meat with a spatula until it is no longer pink.
  6. Stir in the chili powder, oregano, cumin, salt and cayenne and cook for 1 minute.
  7. Next, add the beans, tomato sauce, and cooked quinoa and cook for 5 more minutes to combine.
  8. Divide the filling between each of the bell pepper halves. Place the peppers in the baking dish, cover with foil. Bake for 30 minutes (or until the peppers are just tender).
  9. Remove the foil from the peppers, add the shredded cheese on top, and bake for a few more minutes to melt the cheese.
  10. Serve with cilantro.

Read more our recipe : Avocado Egg Salad Roll Ups #salad


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