When I met my husband he was recently out of culinary school and did a really good job of putting on the ritz with his meals. Mid-way through school, he realized he didn't want to work in a kitchen and followed a different path. And mid-way through our relationship, he stopped cooking quite so much and I picked up those duties. But we've always been passionate about food (who isn't these days?) and continue to follow our noses to the next great dining experience. We even started a food blog a few years ago to document our food Bucket List but.. it didn't quite make it very far ... :)
Last night, he made the best stuffed peppers I've ever had. Admittedly, I love stuffed peppers anyways, ESPECIALLY a good chile relleno at an authentic Mexican joint. His version had some heat like a chile relleno but all of the ingredients of a traditional American stuffed pepper recipe. And so filling. And I'm not usually a 'just one' of anything type of gal, but just one of these'll do ya. Try it out!
[Wish I had better pictures for ya. It didn't occur to me until halfway through the meal that I should share this recipe.]
4 green peppers
1/2 red onion, diced
12 grape tomatoes, quartered
1/2 red pepper, diced
1 lb hot sausage
2 c. quinoa
7 mozzarella balls, quartered
1/4 c. shaved or grated Parmesan
1c. regular bread crumbs
1 1/2 tbsp. butter
1 tbsp fresh parsley, chopped
Preheat oven to 400 degrees.
Cook quinoa according to package : 1cup water to 2 cups quinoa, bring to boil then simmer, covered, for 10-15 minutes.
Saute onions, red peppers and tomatoes in olive oil and add salt, pepper and garlic powder. Cook until onions become translucent. Then add sausage and cook until browned. Add cooked quinoa and cook for 2-3 more minutes. At this point, stop and taste and add any additional seasoning including fresh parsley. Next, add mozzarella balls and Parmesan to mix and then set aside. Hull the green peppers and put in glass 9x13 pan. Add just enough water to cover the bottom of the pan. Put green peppers (empty) in oven for 5 minutes at 400 degrees. Take out and stuff peppers - pack them tight! Then top with bread crumb mixture (melt butter in microwave and the add in bread crumbs and Parmesan and mix with a fork) . Put the stuffed peppers back in oven and bake for 15 minutes at 400 degrees. Then turn the temperature down to 350 and bake for an additional 15 minutes (total bake time - 30 minutes).
Don't worry, I'll be back tomorrow with a renewed focus!
DON"T FORGET TO ENTER OUR GIVEAWAY-DRAWING THIS FRIDAY!!!!
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