Oh hey there! It's only been three weeks since my last post. I just can't find enough time to get everything that I want to do done! Teaching is crazy since it is so hard and exhausting, but I am also loving it. This is definitely the profession for me because while I feel tired and overwhelmed, I also feel happy. However, it also means very little time for anything else! I'm pretty sure Bri is starting to feel similarly since he just started law school. I'm pretty sure we are in for a really tough year, but we are also doing what we have always wanted to and that makes it exciting!
I have been cooking (a girl's gotta eat) I just haven't had time to share it all! I seriously have about 15 "drafts" with recipes that I made that are just waiting to become a post. Well, here's one! I am a huge fan of stuffed peppers because I think they are super yummy and you can make them in crock pot! This recipe took some of my favorite flavors and turned it into a really yummy dinner that did not take that much time or work! This is wonderful since I don't have much time! I just threw this together on morning and then we had amazing peppers for the week! They stay well if you keep them in the fridge and they are quite delicious.
Mediterranean Quinoa Stuffed Peppers
(adapted fro Avocado Pesto)
5 or 6 red peppers (good stuffing ones), tops removed and seeds taken out
1 cup quinoa
2 tbsp olive oil
5 cloves garlic, minced
8 oz. portabella mushrooms (sliced)
1 red pepper, thinly sliced
1/2 cup crumbled feta
handful of fresh basil
1-2 tbsp dry white wine
salt and pepper
shredded cheese (your favorite, I used cheddar)
1. In a medium pot, warm 1 tbsb olive oil over medium heat. Cook garlic until aromatic. Add in quinoa and cook until toasted, about 2 minutes. Add 1 1/2 cups of water and increase heat until boiling. Cover, reduce heat, and let simmer for 20 minutes or until quinoa is cooked.
2. In a pan, heat the rest of the oil over medium heat, add in sliced peppers and cook until translucent and soft. Place in a bowl. To the same pan, add the mushrooms and cook until soft and fragrant. Place into the same bowl with the peppers.
3. When the quinoa is done, add to the mushroom and pepper bowl. Combine with the feta, basil, wine and salt and pepper. Toss to combined.
4. In your crock pot, place the peppers. Stuff the peppers with your quinoa mixture. Top with the shredded cheddar and let cook on low for 4-6 hours.