Mexican Style Stuffed Peppers

 

This recipe is adapted from the Minimalist Baker site: 

Minimalist Baker Recipe

Ingredients: 

4 red or yellow peppers, cored and sliced in 1/2

olive oil 

1 cup of multi colored quinoa 

2 cups (500 ml) of vegetable broth or water 

1/4 cup of diced white or purple onion

1 clove of fresh garlic, chopped or 

    1 1/2 tsp of garlic powder

2 tsp cumin* or Mexican spice mix

pinch of cayenne pepper or 1 1/2 tsp of chili powder

1 cup of fresh corn, or canned corn 

1 14 oz can of black beans, drained and rinsed

1/2 cup of salsa 

salt & pepper 

1 TBS nutritional yeast or parmesan cheese (optional)

Garnish: 

Fresh avocado 

Fresh cilantro/coriander chopped 

Fresh parsley, chopped

Lime juice 

Salsa or other sauces (see link) 

Directions: 

Preheat the oven to 375F (190C).

1. Rinse the quinoa and add the broth/water to a saucepan. Bring to a boil and then reduce heat and cook for 15-20 minutes. Fluff with a fork and set aside in a large bowl. 

2. Saute the onion and garlic in a small pan for 2-3 minutes. 

3. Add the onion and garlic to the quinoa. Add the cumin or spice mix, corn, black beans, salsa, nutritional yeast or parmesan, cayenne or chili powder to taste and salt and pepper. Mix well. 

4. Cut the peppers in half and brush with oil. Fill with the quinoa. Add a bit of oil to a baking dish and set the peppers in the dish. Cover with tinfoil. Bake for 30 minutes.  Uncover and increase oven at 400F (204C)  and bake another 15-20 minutes. 

5. Remove from the oven and  top with sliced avocado, quartered lime and chopped herbs. Serve additional salsa on the side. 

Note:  This recipe can be changed for an "Italian" flavor. Substitute Italian herbs for Mexican cumin seasoning, tomato sauce for salsa, and use fresh basil in place of cilantro. Omit the avocado and use a squeeze of lemon juice to serve. 

Left over stuffed peppers can also be served cold as a salad. 

If you have left over filling, it can be served as a hot side dish, or a cold salad. 

When I made it, I only used 2 peppers, but made the whole filling recipe.  It will keep 2-3 days. 

* Cumin is a fairly strong spice. You can use a fajitas spice or taco spice.

Pearl Couscous Salad with Roasted Peppers, Onions, Peas and Fresh Mint

 

Serves 4 

Ingredients: 

1 cup of Pearl Couscous (Organic Israeli style)

1 1/2 cups of water 

1 small white or purple onion (quartered)

1/2 cup of frozen peas (blanched & cooled)

1 yellow pepper or orange pepper

1 red pepper 

1 cup of chopped fresh spinach 

1 TBS or more of chopped fresh mint

1/2 cup cubed feta cheese

    or vegan feta or tofu

10-15 pitted kalamata olives, halved (optional)

Dressing: 

6 TBS olive oil 

2-3 TBS fresh lemon juice 

1-2 cloves of garlic (crushed) to flavor the oil

salt & pepper 

Directions: 

Mix the dressing and season to taste. 

Prepare the couscous as per package directions. Add 1 1/2 cups of boiling water to 1 cup of couscous and simmer for 10 minutes. Stir occasionally.  Rinse in cold water and set aside in a large bowl. 

Cut the peppers in quarters and remove the seeds. Cut the onion in quarters. Drizzle with olive oil and bake on parchment paper at 375F for about 20-25 minutes till done. Remove, cool and chop.

Add the peas, chopped onions, peppers, spinach, and mint to the couscous. Toss to combine. 

Spoon the dressing over the couscous and toss till coated. Add more or less as needed. 

Squeeze more fresh lemon to taste. Add salt & pepper to taste. 

Add the chopped feta or vegan feta or tofu. Toss and serve. 

Serve as a main for lunch, or as a side dish with any grilled meat, fish or poultry. 

Salmon with Soy & Ginger Topping

Topping on the salmon before it goes in the oven.

This recipe is from my friend Annie. It is super easy.  Serve with stir fried or steamed vegetables such as broccolini, red peppers or bok choy and mushrooms. 

Serves 2

Ingredients: 

2 Salmon fillets

 

1 large clove of garlic

6 slices of thinly sliced ginger, divided

2 stalks of green onion

Directions: 

Finely chop the garlic, 4 slices of ginger and green onion 

(You can add cilantro or hot chili to the topping)

Mix together:  

1 tbsp light soy sauce

1/2 tbsp cooking oil

1/2 tsp of cooking wine 

1/4 tsp of sugar or a pinch

Add chopped ingredients to sauce. Mix well, and spread evenly on the salmon

Cut the remaining 2 slices of ginger in thin strips and spread on parchment.  

Place salmon on top of ginger slices

Bake at 400 for 8-10 minutes.