All right, so here’s the deal. I don’t have any photos of the finished product for today’s recipe. I know, I know. Major blog fail. But what I DO have is an awesome recipe to share with photos of everything up until it’s time to eat!
Before I share this lovely recipe, can I just tell you how stressful it is to prep a house for sale? We have been going a million miles an hour for at least one straight week, but I’m certain it has been much longer because we have been prepping since before Memorial Day weekend. Moving furniture, rearranging rooms, packing unnecessary items, reorganizing closets, painting, touching up… it’s bananas, I say! Bananas!!
Thanks for letting me get that off my chest. We are officially listing this week, so there IS an end in sight. And then it will be shots all around!
I kid, of course. Kind of.
All right, hungry yet? Here’s the recipe. I recommend reading the recipe before starting, and making sure you have all ingredients prepped and ready to go. It’s a quick moving but slow recipe. Festina lente!
Quinoa Stuffed Peppers, my friends! Feed your belly.
Quinoa Stuffed Peppers
- 1 C quinoa
- 2 C water
- 6 green peppers
- 1 onion, diced,
- 1/2 lb mushrooms, sliced
- 1-2 Tbsp butter (for sauteing)
- (1) 28 oz can diced tomatoes
- 12 oz salsa
- 10 oz shredded mozzarella cheese
Preheat oven to 325˚F. Cook quinoa according to package instructions.
Steam peppers until soft but not limp.
In a large skillet, saute onion and mushrooms in butter. Add the tomatoes, garlic, and salsa. Cook over medium heat for 10 minutes. Fold in quinoa.
Place steamed peppers in a baking dish and fill with quinoa mixture. Sprinkle cheese over the top and bake for 30-35 minutes, until cheese is lightly browned.
P.S. I normally halve this recipe. However, now that my son is eating like a horse, I’m going to need to start making the full recipe again!