"Rosie the Riveter" is a cultural icon representing the American woman working during WWII. She symbolizes the strong, independent woman of that time. -- Now, more than 70 years later, the symbol stands as strong as she. I am proud to be a woman and am grateful for other brave women before me that endured the struggle of sexism and paved the equal path to our society today.

These are the confessions, lessons learned and experiences from my life. A single, independent, strong, young professional woman living in a busy Downtown city in Northern California.

Embracing my domesticity while enjoying the freedom of being perfectly lonely.

Tuesday, August 21, 2012

Quinoa Stuffed Italian Peppers

I love red peppers & fortunately they are so good for you! They are rich in vitamins (A, C, and K) which help prevent cell damage, cancer, diseases related to aging and they support immune function. They are also known to reduce inflammation found in arthritis and asthma and promotes proper blood clotting, and strengthens bones! I could go on & on. AND they taste great! They are crunchy, full of flavor and can brighten up any dish. Best part about them, they are low calorie! About a 1/2 cup of bell pepper (sliced) is only 12 calories.

One of my favorite things to do with a red pepper is stuff it. I have tried many different variations of the stuffed pepper but this recipe is my all time favorite. And don't worry -- I'll share the rest in time. --This is also a recipe I put under the "whatever's in your fridge" category since you can throw in pretty much any veggie you have. 

Quinoa Stuffed Italian Peppers:

  •  No-Stick cooking spray
  • 4 medium-sized green, red (or orange bell peppers)
  • 2 tablespoons EVOO
  • 1 medium onion, peeled and diced
  • 2 tablespoons minced garlic
  • 1 cup cooked quinoa
  • 3/4 cup marinara sauce
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Veggies:
    • 1 cup diced tomatoes (2-4 tomatoes)
    • 1 diced zucchini
    • 3 stalks diced celery
    • 1/2 diced carrots
  • Optional:
    • 1/4 - 1/2 cup spicy pepper (jalapeno, Anaheim, habenero)
    • Any other veggies you have in your fridge!
  1. HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray
  2. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
  3. HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sauteing 3 minutes or until onions are translucent. Add quinoa and cook as instructed by package.
  4. Combine quinoa mixture with spaghetti sauce, 1/2 cup cheese, salt and pepper and the diced veggies.
  5. Divide mixture evenly into prepared peppers. Cover with aluminum foil.
  6. BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through.
  7. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted.
  8. Serve & Enjoy!

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