So we’ve had an easy snack, an easy breakfast and now it’s time for not only an easy dinner idea but one that makes great leftovers and enough filling for at least one more meal with leftovers for this house of two adults. This recipe for Sicilian Stuffed Peppers (courtesy of the “Eat to Live” cookbook) is a welcome addition to this Hungry Southern Belle’s recipe box. The traditional recipe was delicious and left for a great lunch leftover the next day. I had a bunch of the filling left which I froze and used this week as a base for a hearty bolognese sauce. I added some extra lean grass fed ground beef and served over pasta for Riche and used as a chili for me (didn’t want the extra carbs) with a little shredded sharp cheddar cheese and a touch of whole fat plain yogurt served over a bed of fresh arugula. YUMM!! Enjoy y’all!
Sicilian Stuffed Peppers
1/2 cup dry quinoa
3 large bell peppers, cut in half lengthwise, seeds and membranes removed
3 cloves garlic, minced
1 medium onion, mined
1 medium eggplant, diced
1 medium zucchini, diced
8 ounces mushrooms, diced
1 1/2 cups low-sodium or no-salt-added tomato sauce
1 teaspoon dried oregano
2 tablespoons fresh basil
Preheat the oven to 350 degrees F.
In a saucepan, place bring 1 cup of water to a boil, add quinoa, turn down the heat to low, cover, and simmer gently until all the liquid is absorbed, about 15 minutes. Set aside.
Steam bell peppers, cut side down, over 1/2 inch boiling water until nearly tender, about 8 to 10 minutes.
Heat 1/8 cup water and saute the garlic and onion. Add the eggplant, zucchini, and mushrooms and cook until eggplant and zucchini are soft. Add the cooked quinoa, tomato sauce, oregano, and basil. Spoon vegetable/quinoa mixture into peppers.
Serve immediately or bake for 15 minutes if desired.
Presented as the stuffed peppers:
Presented as a chili:
Presented as a hearty bolognese: