The countdown has begun. For the entire month of October I will be a vegetarian. Tonight I cooked one of my favorite dishes – Stuffed Bell Peppers. I changed the recipe quite a bit though from my usual one.
Recipe:
- Two Bell Peppers (I choose green)
- One cup of brown rice
- One cup of quinoa (I couldn’t find quinoa on its own so I bought a mix pack from Safeway. Oh well)
- Two tablespoons of Lemon juice
- Four stalks of asparagus
- One teaspoon of oregano
- A dash of coarse black pepper
Preheat the oven to 350 degrees. Chop the asparagus and mix in with the cooked rice, cooked quinoa, lemon juice, oregano and pepper. Mix well. Cut off the bell pepper caps, scrape insides out and stuff the mixture into the peppers. Place on a baking pan and cook for 20 minutes. For some more color and to add more to my meal, I had peaches on the side. Oh, and some malbec!
I definitely prefer my other recipe (with savory ground meat) but this was pretty good and had a good kick thanks to the lemon juice. You can add any vegetables you wish to the stuffing to, so it’s very easy to change up or customize for picky eaters.
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Sounds tasty but like you, I’d probably prefer the meaty version! I’ll use brown rice next time though… thanks for the post.
By: Susan Delly on October 3, 2011
at 2:19 AM