The Cheesecake Addiction

My Life in Food

Quinoa Stuffed Peppers

Our garden is booming and so our need to use a lot of tomatoes and peppers is growing. We had about 13 gypsy and poblano peppers that needed immediate consumption, and I was trying to come up with a good way to make peppers be the main dish.

So  I stuffed ’em, ya’ll.

I cooked up some quionoa with olive oil and garlic, added salt, pepper, mozzarella cheese, fresh basil, and some lemon juice.Quinoa Stuffing

I cut the tops off of the peppers and scooped out their seeds and tossed them all with a bit of olive oil, salt, and pepper. Then, using a teaspoon, I filled them all with the stuffing.Peppers Pre-cooked

I popped them in the 400 degree oven for 25 minutes. Delicious!Roasted Stuffed Peppers

I’m making this with bigger bell peppers next weekend, and will probably add chopped mushrooms and scallions to the mix.

For dinner last night, I also chopped up six or seven golden potatoes and tossed with chopped garlic, rosemary, lemon zest, olive oil, salt, and pepper and baked those for 45 minutes at 400 degrees.

A salad of arugula and garden fresh tomatoes was tossed with lemon juice and olive oil. Simple, rustic, and oh so good.dinnerplate

I’m starting to feel energized again. A lot happier than I was a few weeks ago, but I guess that’s the ebb and flow of life. I just have to keep breathing and anytime a boundary (no matter how small) is crossed, I just have to shake it off. And I’m getting much better at it.

Toodles, kids. Eat happy.

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