Posted on June 28th, 2012
Q: The New Yorker described you as someone who eats “slowly” in “small, tidy bites.” What should we infer from that?
A: That I want my meals to last forever.
I am starting a new gig designing, building and implementing software and surrounding infrastructure next week. I am expecting that keeping up this blog as frequently as I have been, will be a challenge. On top of that my partner, whose camera equipment I use, is going to Europe for part of August and taking the camera I use with him. I guess I will attempt to be better organized about blogging and make and shoot some stuff before he goes. He’ll only be gone for two weeks. Let’s see how it goes…
In any event a few days ago, I went trolling the web looking for recipes for stuffed peppers. Mostly I see recipes for South Western stuffed peppers which I like very much. But I wanted something different and the recipe below, after a few incarnations with feedback from my Taster – as always, is what I came up with. This was a hit with meat eaters and vegetarians alike. We’ll make and serve this again and again. Check out the featured gallery below. I was trying to figure out how to incorporate more of the photos I wanted to show you, without making the post totally overwhelming or go on forever. I thought about reducing the size of some of them, but in the end decided to use the gallery format instead. Enjoy. If you try this recipe, let me know what you think of it!
Browse the Featured Photo Gallery: Tangy Mushroom & Quinoa Stuffed Bell Peppers
Use the chevrons on the left and right edge of the photo to scroll through at your own pace. Or select a circle just below the gallery to navigate to another photograph.
|Tangy Mushroom & Quinoa Stuffed Bell Peppers Recipe|
- 7 Bell Peppers halved and cleaned
- 1 cup of grated Grano Padano cheese
- 1 cup low fat medium to old chedder melted
- 6 tbsp extra-virgin olive oil
- 1 cup quinoa red or white.
- 1/2 cup canned black turtle beans
- 3 cups diced crimini mushrooms
- 2 cups fresh spinach leaves shredded
- Juice from two lemons
- 1 tbsp ground cumin
- 2 tbsp chilli powder
- 1/2 cup bread crumbs
- 1 onion diced
- 4 cloves garlic finely diced or pressed
- 1/2 tsp salt
- 1/2 cup of walnuts coarsely chopped
- 1/2 tsp dried oregano
- 28 oz can crushed tomatoes
- freshly ground pepper
- 4 or 5 fresh basil leaves finely shredded
- 1/2 cup cilantro coarsely chopped (optional garnish)
- Prepare the mise en place: Dice an onion and the mushrooms; Dice or press 4 cloves of garlic; cut in half and clean the bell peppers; wash and shred the spinach; coarsely chop the walnuts and finely shred the basil.
- Preheat the oven to 425.
- Boil 2 cups water in a covered pot.
- While the water is boiling, place a skillet and a sauce pan on medium heat. Add 3 tbsp of extra-virgin olive oil, half the diced onion and half the garlic to each, stirring occasionally, until the onions are translucent, slightly yellowed with brown flecks on some of the tips. Reduce the temperature to medium-low heat.
- Once the pot of water has boiled, add the quinoa and simmer with the lid off for between 13-15 minutes or until quinoa is cooked, stirring occasionally.
- While the quinoa is cooking add the crushed tomatoes, basil, dried oregano, 1/4 tsp salt, and freshly ground black pepper to the yellowed onions in the sauce pan. Reduce temperature to medium low. Stir frequently.
- Next, to the skillet, add the crimini mushrooms, cumin, chilli powder, 1/4 tsp salt, lemon juice, black turtle beans. Saute until mushrooms become tender. Add the spinach and stir. Once the spinach is cooked reduce to low heat. Add the walnuts and bread crumbs to the skillet mixing well. Stir in the cooked quinoa.
- In an oven safe dish, stuff the bell peppers with the dry quinoa mixture until just slightly below even. Pour the sauce directly over the stuffed bell peppers.
- Bake on bottom rack for 15 minutes at 425.
- Meanwhile, shred Grano Padano and the cheddar. (Grating the cheddar helps it melt faster)
- After 12 minutes, remove the peppers from the oven.
- Sprinkle Grano Padano over each stuffed pepper.
- Broil on middle rack until cheese melts and is slightly browned (roughly 2 – 3 minutes). Meanwhile, melt the cheddar in the microwave until it looses its’ shape and becomes completely gooey (roughly 20-25 seconds). Spread the cheddar over each pepper.
- Sprinkle with chopped cilantro (optional) Serve.