Don't adjust your computer screens. This really is a new recipe with photos being posted to my blog.
It's been a long, long time, hasn't it!?
But I am so happy to have a kitchen. My pots and pans. A reliable stove/oven. My utensils. My gadgets. And a fridge that doesn't freeze everything. It all makes cooking so much easier and FUN!
I had company visit for Easter break, and while here, we went to our local fruit stand. My God daughter fell in love with teeny bell peppers, so I let her pick out a few so I could stuff them. She liked the yellow ones, so that's what we went with- feel free to use your color of choice.
3 cups cooked quinoa
2 cloves garlic
1 head of broccoli
1 can black beans, drained and rinsed
~1 cup frozen spinach
salt, pepper, Italian seasoning to taste
5-8 bell peppers (depending on size, mine were very small lemon-sized ones)
Begin by cooking the quinoa. I cooked mine in vegetable broth. While this is simmering away, prepare the rest of the vegetables by cleaning, chopping, and adding together in a large mixing bowl. Add the beans and the quinoa, stirring everything until combined. Season with salt and pepper, adjusting to taste.
Preheat the oven to 375°. Half and gut the bell peppers, placing in a large baking dish. Scoop heaping spoonfuls of the filling into each pepper, finishing with a generous sprinkle of Italian seasoning.
Cover the dish with foil and bake approximately 30 minutes, until peppers and vegetables are tender. Reheats well. Also tasty at room temperature!
(Please excuse the photos, I didn't realize until I uploaded them that I changed my camera settings to take small format photos, instead of the usual high resolution ones.)
So, what has everybody been up to!? I try to check in on your blogs, but did I miss anything IMPORTANT you want to tell me about!?