The End of Summer
Celebrating with a comfy stuffed pepper recipe that is simple and delicious.
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Hi Friends,
Happy Friday!
As we close out summer. I’m celebrating with a simple yet flavorful recipe that you can definitely use all year round. This recipe is customizable and reliable and will meet all your weeknight needs.
But before we get into the recipe, I wanted to thank my long-time subscribers and new subscribers for barring with me.
I took on a project a few months ago, not knowing how much time it would require. I’m happy to say I’m officially back and ready to jump into cooking up some tasty recipes.
It was a learning experience, but most of all I leaned not to overextend yourself.
With that being said I am glad we are entering fall. Don’t get me wrong I love summer. But I love to fall more. I have some exciting things in store for you guys.
Let’s get back to today’s recipe.
I’m excited to share my Stuffed Pepper Recipe.
Stuffed Peppers with Feta
This lovely fruit is loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal on those busy, hectic weeknights. This recipe will be great to use for meal-prep.
Ingredients
1 cups cooked quinoa
½ cup of finely chopped onions
1/2 cup diced mushrooms
1 cup corn kernels
1 cup canned black beans, drained and rinsed
1 teaspoon cumin
1 garlic clove, minced
1/2 teaspoon turmeric
1 can of tomato paste
1/2 cup crumbled Sheep Milk Feta Cheese (if you are dairy free or vegan use plant-based feta)
3 tablespoons chopped fresh cilantro leaves
Sea salt and freshly ground black pepper, to taste
3 bell peppers, sliced in half’s, stemmed and seeded
How to Make:
Preheat oven to 350 degrees F. Lightly grease baking dish.
Add 2 cups of water for every cup of quinoa. Bring water to a boil. Once boiling, add rinsed quinoa in a saucepan place a lid on top, turn the heat down to medium-low, and cook for about 15-20 minutes until tender.
In a large bowl, combine quinoa, onion, mushrooms, corn, beans, cumin, garlic, turmeric, tomatoes, cheeses, cilantro, and salt and pepper, to taste.
Spoon the filling each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
Serve immediately and enjoy!
Learn to NOURISH yourself and discover Joy when you eat more plants!
If you still holding on to Summer, I have some awesome recipes to try!
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Remember, it’s all about nourishing the mind, the body and the soul!
Thank you for supporting my work. It means a lot to me.
Sending you my hugs and love,
Sam
Be Healthy, Be Happy, Be You!