Welcome to 2018!
I hope everyone had a wonderful Christmas and New Year. I had a nice quiet one with my Mum and ate way too much but it was worth it. That bring said I am back to being healthy and controlling my meals as well as going to the gym daily for at least 45 minutes. Not sure if these are exactly resolutions but are more a continuation of what I started last year.
Now to my first recipe for 2018 and I think it is an excellent one to began a new year. Stuffed peppers are amazing, you can basically put anything you want into them. I decided to stuff the peppers with quinoa for two reasons:
- It is an excellent source of carbohydrates, protein and fibre.
- It has been nearly a year since I cooked quinoa at home and 4 months since I had it at a restaurant.
I also decided to add ground beef but you could leave that out and just use vegetables for a vegetarian stuffed pepper. If you keep up with “food trends” apparently mushrooms are going to be huge and you are going to see them popping up in plenty go trendy restaurants in all sorts of fun and inventive dishes. Mushrooms are fantastic, I love them in anything. If I was stuck on a island all alone with only mushrooms to eat I would be content to wile away the days coming up with new ways to eat them ( given that I had some way to cook them with fire).
Asparagus is another favourite vegetable of mine and many times I will pair asparagus and mushrooms together in omelettes, pastas and now stuffed mushrooms with quinoa. To balance out he stuffed peppers I also added in carrots, onions and garlic which are three ingredients I often use in plenty of recipes as my version of a mirepoix. I did cheat and use a store bought jar of tomato sauce but you can always stew some tomatoes with herbs to mix in with everything.If you made turkey stock with the carcass of your Christmas turkey I highly recommend you use it to cook your quinoa.
- 8 Spears of asparagus, diced
- 1 Onion, diced
- 4-5 Cloves, minced
- 5-6 Mushrooms, diced
- 3 Carrots, diced
- 6 Medium sized peppers
- 400g Extra lean ground beef
- ½ Cup tomato sauce
- 1 Tbsp olive oil
- 1½ Cup quinoa
- 1½ Cup turkey stock
- Pre heat oven to 350 degrees.
- Cut tops off of each pepper and remove seeds. Add peppers to a baking dish.
- Bring turkey stock to a boil and add quinoa. Turn heat down to simmer and cover. Cook for 10-15 minutes or until liquid has evaporated.
- In a large pan sauté ground beef in tablespoon of olive oil on medium heat. Once nearly cooked add in all ingredients and turn heat down to low and cover. Stir occasionally and add cold water if ingredients start to stick to bottom.
- Once vegetable are soften remove from heat.
- Add cooked quinoa to vegetable/meat and tomato sauce. Mix to combine.
- Spoon into each pepper pushing down to become compact.
- Add top of peppers back on to each pepper and cover baking dish with foil.
- Bake for 25 minutes until peppers are soft.
- Remove and let cool before serving.
- Will keep in refrigerator for 3 days or freeze for 1 month.