Stuffed Bell Peppers
Category: Recipes Tags: Bell Pepper, goat cheese, Quinoa, Spinach, stuffed peppers, yves meatless ground
It’s a hand held!
Last night I came up with another YUMMY experimental dish — I call all the dishes I make, sans recipe, experiments. These “experiments” usually involve combining a bunch of ingredients from my cupboard and fridge that have almost run out.
I combined bell peppers, goat cheese, quinoa, spinach and Yves meatless ground (along with an aromatic hear, a couple seasonings there…) to make stuffed bell peppers. Bonus– spinach, an important flavor in the dish, is at its peak in the spring.
Try out the recipe and let me know what you think! Email me at kara@goveeblog.com!
Stuffed Bell Peppers
Source: GoVeeBlog.com.
Makes: 3 servings, a pair of peppers per person (tongue twister!)
Takes: About 20 Minutes, Including Prep
Ingredients
- 3 bell peppers, sliced and seeded. I used green, red and orange
- 1/2 cup of quinoa, prepared according to package directions. Since I only used 1/2 cup, I cooked them with 1 cup water
- 2 tablespoons peanut oil
- a few fist-fulls of fresh spinach leaves, chopped. I used two or three.
- chopped green onions, including both the green and white portions. I used four or 5 stalks
- about a tablespoon of Soy sauce. I pour straight into the pan, so the measurements might be a bit off.
- 1 package Yves meatless ground
- goat cheese
- pepper and italian seasonings to taste
- Ritz crackers
- olive oil
In case you don’t know what Yves meatles grounds are…
Directions
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Heat peanut oil in a skillet. Mix meatless grounds, chopped green onions, soy sauce and spinach. Be sure not to mash the meat. Add pepper and italian seasonings to taste. Follow with goat cheese to taste. Heat for 3-5 minutes.
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Spoon cooked quinoa into the hollows of your sliced bell peppers. Top with small knobs of goat cheese. Add the meatless ground mixture on top. Spread goat cheese on top.
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Crumble ritz crackers on top of the stuffed peppers for a bread crumb crust. Drizzle peppers with olive oil, and put into the oven (425 degrees) for about 10 mins, or until bread crumbs are a deep, crispy brown. Remove and serve.
I served this dish with naan; spread goat cheese on half of the naan for a richer flavor that really ties everything all together.
