Maybe it was the whole Monday-after-vacation thing, but I was so restless all day. We had to wait around for the pest control guy, then Jack refused to nap for longer than 30 minutes, then I had to drag him to Newflower (i.e., store with tiny shopping carts, therefore he gets shoved into the Bjorn). Not our best day.
But dinner? Dinner was SOLID.
Last week Newflower had red peppers on major sale, so I stocked up. These little numbers were the basis for tonight’s meal of Vegetarian Stuffed Peppers. One of my very favorite dishes is Matt’s Chile Relleno- and weirdly enough, the best part of the dish (in my opinion) is the pecan & raisin garnish. I know, I know… sounds gross, right? But it’s SO good. The crunchy/sweet of the pecans and raisins balances out the gooey/salty of the stuffed chile. Yin and yang, people. This dish was inspired by Matt’s Relleno.
Anyway, here’s the recipe. Try it yourself and decide.
Tex-Mex Style Vegetarian Stuffed Peppers
- 4 Red Peppers, Halved Lengthwise and Cored
- 1 Cup Dry Quinoa
- 2 Cups Chicken Broth
- 1 Tbs Olive Oil
- 1 Medium Zucchini, Diced
- 2 Garlic Cloves, Minced
- 8 oz pkg Fresh Mushrooms
- 1 Cup Yellow Corn Kernels (I used frozen)
- 1 Can Black Beans, Drained & Rinsed
- 1 Can Diced Tomatoes, Drained
- 1/2 Cup Diced Green Onions
- 2 tsp Ground Cumin
- 1 Tbs Dried Oregano
- 1 Cup Chopped Pecans (plus more for garnish)
- Salt & Pepper
- 28 oz Can Tomato Sauce
- 1 Cup Verde (Tomatillo) Salsa
- 2 Cups Shredded Mexican Blend Cheese
- 1/2 Cup Raisins
- Sour Cream
1. Preheat oven to 350. Combine broth and quinoa in a medium saucepan. Bring to a boil, then lower heat and cover. Allow to simmer for 15 minutes then remove from heat and set aside.
2. Heat olive oil in a large skillet. Add garlic, mushrooms and zucchini and saute until zucchini is soft (around 10 minutes). Add corn, black beans, tomatoes, green onions and spices. Heat through. Add salt & pepper to taste.
3. Transfer quinoa to a large bowl. Using a slotted spoon (vegetables will be watery), transfer veggies to bowl and mix with the quinoa. Add pecan pieces and lime juice. Stir to combine and add more S&P to taste, if necessary.
4. In a separate bowl, stir together tomato sauce and verde salsa.
5. Spray a 9×13 baking dish with nonstick cooking spray. Spoon quinoa filling into red pepper halves and place in bottom of baking dish.
6. Once all of the peppers are in the dish, pour the sauce-salsa mixture over the peppers and top with the shredded cheese. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes- until cheese is bubbly.
7. Serve peppers topped with sour cream, chopped pecans and raisins.
Oh, and my new favorite find! I went for a run before dinner and came back super sweaty, so this was a perfect post-run refreshment:
I’ve tried coconut water before, but it was the plain flavor and made me throw up in my mouth a little. The mango version is much, much better. Plus it’s chock full of electrolytes and potassium- great for after a workout (and only 70 cals!).
The rest of the day’s eats were pretty boring (yogurt & cereal, tuna salad sandwich) so I wont subject you to those photos.
I will, however, subject you to my beautiful babies.
Isn’t it cute how Chloe wants to be right next to Jack while he plays? Er, not right next to… more like a (baby) arm’s length away. The Senator has discovered pug fat and he LOVES IT.
(Also, today was the third time in a few weeks where someone has mistaken my sweet baby boy for a sweet baby GIRL. I’m choosing not to be offended by this, as he does have the most luscious lashes I’ve ever seen. However- on this particular day he was wearing a “Mommy’s Little Boy” onesie. Context, people! Geez.)
- SURVEY -
What’s your favorite food combo (weird or otherwise)?
I’m a sucka for the salty-sweet. This weekend we bought a Lindt bar that was chocolate with sea salt. So delicious. Actually, I think there are few squares left in my purse…