Are you in need of a side dish for your dinner with a Mexican twist? Do you love fresh squashes? Colorful foods? Adding vitamin C and powerful antioxidants to your diet? Well then, you’re in luck as I have just the recipe for you!
As an alternative, you could add some goat cheese to this dish and serve it as a vegetarian entree over brown rice.
1 medium onion, cut in a large dice
4 medium cloves garlic, chopped
2 cups zucchini , diced into cubes
2 cups yellow squash, diced into cubes
15 oz can diced tomatoes, drained
4 oz can of diced green chili
4 Tablespoons chicken or vegetable broth
¼ cup chopped cilantro
3 Tablespoons chopped fresh oregano
salt and black pepper to taste
Slice onion and chop garlic
Prepare all other vegetables
Heat 1 TBS broth in a large skillet. Sauté onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until the vegetables are tender, stirring often
Add tomatoes and continue to cook for another couple of minutes
I can honestly say that I make stuffed peppers about twice each cool season, and I have never made them the same way twice. Sometimes I stuff them with quinoa & veggies, sometimes with brown rice. When I was a little girl my Mom stuffed green peppers with hamburger & rice and spaghetti sauce. Some folks use sausage in their stuffing. What I am trying to say is that there’s no limit to the flavor combinations you can make.
1 tablespoon Olive oil
1 rib Celery, chopped
½ of an Onion, chopped
1 Carrot, chopped
2 cloves Garlic
½ small Eggplant, chopped
6 Mushrooms, chopped
½ of a Summer squash, chopped
½ of a Zucchini, chopped
Handful of Spinach, sliced into ribbons
½ can of Aduki beans
1 cup Quinoa
2 cups Chicken or vegetable broth
2 cups Tomato sauce (half for the stuffing, half for the baking dish)
2-4 Red peppers (depending on how many you plan to stuff)
Preheat oven to 375
In a large fry pan heat the olive oil, then add the celery, onion and carrot and cook for 3 to 4 minutes
In a small sauce pan bring the quinoa & broth to a boil, then turn heat down to low, cover with a lid, and cook for 15 minutes
To the fry pan add garlic, eggplant, mushrooms, summer squash and zucchini and cook for 6 to 8 minutes
Set a large pot full of salted water to boil, cut the tops off of the peppers and remove their seeds while leaving the peppers whole
Add to the fry pan the spinach and beans, and any seasonings you might care for (salt, pepper, oregano, basil, cayenne, crushed red pepper, parsley- for instance)
Add the whole peppers to the boiling water, making sure that they are totally submerged, and cook for 3 minutes
Add the cooked quinoa to the vegetables into the fry pan, pour in 1 cup of tomato sauce, and simmer for 5 minutes to allow the flavors to come together, add Parmesan cheese to your taste
Pull the cooked peppers out of the boiling water and run under cool water to stop the cooking
Spray a loaf pan (for 2 peppers) or square baking dish (for 4 peppers) with baking spray and pour 1 cup of tomato sauce into the bottom of the pan
Stuff peppers with quinoa & vegetable mixture and place in baking pan
Cover baking dish with foil to prevent peppers from burning and bake for 20 minutes
Note: none of these ingredients are set in stone. If you don’t like something- leave it out. If you want to add things like artichoke hearts, olives, peas, broccoli, fresh tomatoes, anything– just add them.
We had the peppers as a second course, after spinach salads with blueberries & tomatoes.
Yesterday’s Farmer’s market had the best selection of fruits and vegetables yet this year, so I stocked up. I had fresh garlic and eggplant, summer squash and zucchini, farm fresh eggs, and the list could go on and on. A few nights ago my sister-in-law was over for dinner and talking about spaghetti and meatballs (which I love). I decided that I would make myself some meatballs this week so I grabbed some ground turkey breast meat at the grocery store. Since Duncan woke me up at 6:00 this morning I had nothing else to do before the rest of the human world awakes, so I decided to get started on those meatballs.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
I took about half of this mixture and tossed it in with my ground turkey, added an egg and some herbed bread crumbs and made meatballs. I think that I’ll mix the other half with some tomato sauce for a stuffed pepper mixture. If it doesn’t make it into a pepper it’ll be because I ate it as a side dish to eggplant stackers.