Quinoa Stuffed Bell Peppers

Quino Stuffed Peppers

Quino Stuffed Peppers

I found this great recipe on Eat Yourself Skinny.  I love stuffed peppers and always make them with turkey burger, rice, and canned tomatoes.

This is a great twist for stuffed peppers.  Personally I think these taste better then the ones I normally make.

What you will need:

  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 2 ribs celery, chopped
  • 1 Tbsp ground cumin
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 (15 oz) can diced tomatoes, drained, liquid reserved
  • 1 (15 oz) can black beans, rinsed, drained
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 cup Trader Joes Pepper Jack cheese
  • 4 large red bell peppers, halved lengthwise, ribs removed
  • Salt and pepper
Heat oil in saucepan over medium heat.  Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
Stir in black beans, quinoa and 1 1/2 cups water.
Cover and bring to a boil.
Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with salt and pepper, if desired.
Preheat oven to 350 F and pour reserved liquid from tomatoes in the bottom of your baking dish.
Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.
Cover with foil and bake 40 minutes.
Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.  Enjoy!
I left out the jalapeno’s and only used half the amount of the Pepper Jack Cheese.  When it comes to spicy I’m a wimp.
Thanks for the great recipe and dinner Eat Yourself Skinny.

Low Carb Chicken Mozzarella with Roasted Spaghetti Squash

Now that I have been watching what I eat, and cutting down on the fat and carbs, I was looking for ideas on Pinterest.

I found this great recipe that was posted by Rock Recipes.  The great taste of Chicken Parm without all the carbs of traditional spaghetti.  Also very easy to make within an hour.

In place of spaghetti you will use a spaghetti squash. Cut the squash in half and remove the seeds and pulp from the center.  After you have the squash cleaned out, brush the inside with olive oil and season with salt and pepper (I used one of the McCormick chicken grinders to season).  Place the cut side down on a parchment lined baking sheet until the squash is fork tender.  Bake at 350 degrees for about 40 minutes (can vary a little depending on your oven).

While this was baking I grilled the chicken breast on my counter top grill (and added a little of the McCormick season).

Once the squash is done baking, you will remove the insides with a fork onto a serving plate.  I used a half for each plate of the squash.  Top with the grilled chicken, and tomato sauce, and then thin slices of fresh mozzarella.

For the sauce I just used my favorite sauce I normally use, but you can find a great recipe on Rock Recipes site if you want to use theirs.

Also, they suggest putting the plates in the broiler for a minute or two to melt the cheese.  My plates are not oven safe so I just covered each one with a lid from my pots and pans for a minute or two and the cheese melted nicely.

Hope you enjoy this as much as I did.

The picture used is from Rock Recipes site.

Suggestions:  You can also make this vegetarian either by using Boca Chicken or no Chicken at all.

Zucchini Boat (Stuffed Zucchini)

My sister in law made this one night for dinner and now it has become a favorite of ours.  Nice thing with Zucchini Boats is you can make it a many different ways to mix it up some.  With these there really is no right or wrong.  I will give you a few ideas here.

You will want to pre-heat your oven to 375.

Zucchini-  You can either do one really large zucchini or you can do a smaller one (about 6 or 7 inches)  If you have the smaller zucchini you will need about 1 for every 2 people who you are cooking for.

Ground Turkey or Beef- About a pound of either per 4 small zucchini’s or 1 large zucchini.

Onion- 1 large (about a cup) chopped

Garlic- 1 clove

Oregano 1 tsp

Olive Oil- 2 tbsps

Tomato Soup- 1 can (11oz) We always try and get the low sodium

Parmesan Cheese- 1/4c  fresh parmesan cheese is best but you can use the stuff that comes in a can

Mozzarella Cheese- 1 cup

What you want to do is slice the zucchini lengthwise.  Once cut, scoop out the center until the shell that is left is about a 1/4 inch thick.  (Save what you scoop out)

Chop up the zucchini that you scooped out and put aside for now.

Brown the ground beef or turkey until brown and crumbly; then drain

Return the turkey or beef to the pan, add the onion, garlic, oil, and oregano.  Cook till the onion is tender.

Add the zucchini that you diced up, about a 1/4 of the soup and parmesan cheese.

Put the empty zucchini shells in a shallow baking dish.  Spoon the mixture into the shells equally.

Pour the remaining soup over and around the shells, and sprinkle with parmesan cheese on the top.

Cover with foil and cook at 375 for about 45 minutes (or until tender)

Uncover and sprinkle mozzarella cheese on and put back in for about 5 minutes or just until the cheese is melted.

Other Suggestions:

You can add a cup of white or brown rice to the mixture.

Instead of tomato soup you can use canned diced tomato’s (I like the ones with the seasoning in it)

You can also take out the meat and add other veggies to it or veggie burgers