I’m not a food blogger, nor could I ever be. It’s a lot of work! Especially when you don’t really measure or really pay attention to what you are cooking. haha!
But for some reason, you all seem to love when I post “recipes”. It’s in quotes because I’m not really a recipe kind of girl. My way of cooking involves opening the fridge and pantry and making something up. While I know not all of my creations are blog-worthy, I seem to keep my family pretty happy and at the end of the day, aren’t we mostly looking for family-friendly foods that will please everyone?
Stuffed Peppers… easy to make, easy to change up to please pretty much any taste bud – well, unless you don’t like peppers. Then you’re kind of screwed. Other things you can stuff instead… mushrooms, tomatoes, zucchini, potatoes… well, you get the idea. Anything that can hold it’s shape while being cooked really. It’s simply determining which flavours will accompany it.
Peppers are great because you can use any colour. While red peppers are definitely my favourite, if they aren’t on sale they can be expensive. The mighty green pepper never disappoints as it’s always priced lower than it’s colourful cousins.
So here is my recipe for quinoa stuffed green peppers. You can also make these with rice if you aren’t a fan of quinoa.
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STUFFED GREEN PEPPERS w/ Quinoa
This recipe will feed a family of 4. These also freeze very well.
4 Peppers (you can use any colour)
1/2 cup uncooked quinoa (or rice if you prefer)
1 lb ground chicken (you can use ground beef if you prefer)
1 onion, finely chopped
1 can (14.5 oz) diced tomatoes
1 tsp Worcestershire sauce
1 tsp Garlic powder
Salt & Pepper to taste
1/2 cup shredded cheese
Start by cooking your Quinoa (or rice) as directed. It can be cooked ahead. This is actually a great recipe when you have leftover quinoa or rice in the fridge from the night before.
Preheat oven to 375 degrees.
Slice peppers in half and remove the seeds. Rinse under cold water and pat dry with paper towel and place on baking pan.
In a pan, cook ground chicken (or beef) all the way through. Drain, then add the chopped onion, garlic powder and salt/pepper. Continue to cook for 5 minutes until onions are soft. Remove from heat and set aside. This step can also be done ahead of time if you like to do your prep earlier in the day.
In a bowl, combine quinoa, ground chicken/onions and canned tomatoes. Mix well.
Stuff peppers using a spoon. Make sure to pack it down good so you can get as much of the mixture in as possible.
Place in middle rack of oven, cook for 20 minutes.
Top with cheese, then return to oven for an additional 10 minutes or until cheese is bubbling.
Serve immediately. These reheat really well the next day if you have leftovers.
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These are a huge hit in my house, mostly because I let the kids eat them with their hands. You can really play around with the filling. We love to use sausage meat instead of ground chicken for a bit of a change and if you are feeding adults, adding some spice is fantastic.
xo – J