Stuffed Bell Peppers with Quinoa

Can you tell that I LOVE Quinoa???  It is so much healthier than rice.  I was surprised that even my hubby loves it and prefers it over rice.

My grandmother made the BEST stuffed bell peppers.  We all have her recipe but they just never test the same.  So we have been trying out different versions and this one was a hit.

Seriously! Such an easy weeknight dinner the whole family will enjoy!

Ingredients:

4 bell peppers halfed length wise, ribs removed
1/2 cup quinoa
1/2 pound grown turkey or ground beef (I use Morningstar Crumbles)
1 small onion
1 14 oz can fire roasted tomatoes
1 7oz can diced green chili
1 14 oz can black beans drained and rinsed
1 TB taco seasoning
1/2 TB cumin
1/2 TB olive oil
1/2 cup mozzarella shredded cheese
3/4 cup water

Directions:

1. Heat olive oil in a large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
2. Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 15 minutes or until quinoa is done.
3. Heat oven to 375. Place peppers in 13 x 9 baking dish. Spoon in filling and top with grated cheese. Cover pan with foil and bake for 40 minutes.
4. Remove from oven and serve with sour cream or salsa (optional).

Enjoy!  Let me know what you think, if you try them.

Have a ThirtyOne-derful day!

 

Courtsey of : I Heart Nap Time

Tasty Tuesday – Stuffed Portobello Mushrooms

Today’s recipe is courtesy of Hungry Girl!

Prep time: 28 min      Cook time: 35 min     Serves: 4

These mushrooms are brimming with the flavors of sweet carrots, tart lemon juice and fresh basil.

Ingredients
2 spray(s) cooking spray
5 large portobello mushroom(s), stems removed
1 medium uncooked carrot(s), diced
1 medium uncooked onion(s), chopped
3 1/2 oz dried shiitake mushroom(s), stems removed, thinly sliced (5 mushrooms)
3/4 cup(s) dry textured vegetable protein (I use soy crumbles)
1 1/4 cup(s) vegetable broth, or water
1 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
1 Tbsp basil, fresh, chopped, plus more for garnish
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/4 cup(s) canned tomato sauce, seasoned

Instructions
Preheat oven to 400°F. Coat a baking sheet with cooking spray and roast 4 portobello mushroom caps until tender, about 20 to 25 minutes. Chop remaining mushroom cap and set aside. Remove mushroom caps from oven and keep warm.

Meanwhile, coat a nonstick stick skillet with cooking spray and set over medium heat. Add carrot and onion; cook until soft and starting to brown, about 10 minutes. Add reserved chopped portobello cap and shitake mushrooms and cook to soften mushrooms, about 4 to 6 minutes.

Add TVP and broth (or water) to mushroom mixture. Cook until water is absorbed, about 5 minutes. Add vinegar and lemon juice. Stir in fresh basil and season to taste with salt and pepper.

Arrange portobello caps in a shallow roasting pan. Scoop 1/2 cup of TVP filling over each mushroom and top each with 1/3 cup of tomato sauce. Warm in oven 10 minutes. Garnish with fresh basil before serving. Yields one stuffed cap per serving.

Sounds YUMMY, right?  It is!  I LOVE making these.  Let me know what you think….

Have a ThirtyOne-derful day!