Well, it's never too late to start eating healthy! As much as I avoid the word...."Resolutions"... I do admit that I have some personal "R" words tucked away in my heart.
First... Rest: Not only by getting more sleep, but also by Resting in the presence of God. When I do, I feel Refreshed, Recharged, Renewed....and I Remember just how Real His love for me is!
By Remaining in Him, I can more easily hear His voice and Remember His word. As I do, I make the choice to keep his word and I ask Him to keep me!
As far as the physical...I'm hoping to eat less sugar and get back on track with the healthy diet I have always "tried" to maintain. Not for vanity, but for health. I believe in taking care of the body God gave me and remaining healthy starts with a good approach to eating clean.
As you might remember, I...Love...Quinoa!
(In addition to it's great taste, texture and versatility, it's packed with nutrients and a good source of protein, filled with amino acids, and it's gluten free).
I found this wonderful recipe for Quinoa Stuffed Peppers and loved it! This recipe was right on the box of Ancient Harvest Quinoa ...but I've changed a few things (like adding more garlic) ;)
QUINOA STUFFED PEPPERS
1 cup Traditional Quinoa
2 cups water
4 large or six medium green peppers
(slice off top and remove seeds; then rinse)
1 medium onion, diced
1/2 lb. fresh mushrooms, sliced
2 Tbsp. Butter (I used Olive Oil Instead of butter)
1- 29 oz. can diced tomatoes (reserve juice)
2 garlic cloves, crushed (I used 4 garlic cloves)
1 - 12 oz. jar Mexican Salsa
(I used 1 can rotel with green chiles instead of salsa)
2 Tbsp. Dry Sherry
(I used White Wine instead of cooking Sherry because it has less additives)
10 oz. Mozzarella cheese, shredded (I left off the mozzarella, and added grated parmesan after baking)
Pre-heat oven to 325.
Cook traditional quinoa as directed on package.
(quinoa cooks very easily like rice and is ready in approx. 15 - 20 minutes)
Steam the peppers until soft but not limp
In a large skillet, saute onion and mushrooms in olive oil
Add the diced tomatoes (reserve the juice for later)
Add the crushed garlic and the can of Rotel (or salsa)
Cook over medium heat for 10 minutes
Add the wine and simmer 10 more minutes
Fold in cooked quinoa
Place peppers in baking dish and fill with quinoa mixture. (this should take about half the mixture)
Thin remaining mixture with the reserved juice
and pour around peppers
(if you use mozzarella, sprinkle over peppers) and Bake at 325 degrees for 30-35 minutes.
After cooking, I removed them from the oven and sprinkled grated parmesan on top of individual servings.
My husband and I both enjoyed this meat free alternative to stuffed peppers. Of course my mom's tried and true comforting stuffed peppers (with my healthy tweaks) is still my all time favorite but for those times when I'd
rather not have meat, I will reach for this recipe!
Enjoy!
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| Quinoa Stuffed Peppers |
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12 comments:
This looks like exactly what I need to start eating healthy again... thanks the inspiration!
Your peppers look amazing. I'm trying so hard to like some of the healthier things, like hearty grains, but the texture gets to me. Buhlgar does the same thing. This picture makes me want to give it another try though.
Oh man, that looks amazing! I never heard of quinoa, but from what I gather here - it's some kind of rice? Did you take those pictures? Those are magazine quality! I can see you having your own cooking show, or publishing a book of recipes. You already have the title: "Lorraine, Lorraine, Lorraine." Love it!
Thanks for the beautiful recipe for the 3R's. Great looking feast!
Thanks friends! I just wanted you to know that if you are looking for the "meat" version of my stuffed peppers It will be found in October of 2011 entitled "craving comfort". For some reason the link wouldn't work and it froze my blog??? So...there you go! :)
Christiane, I think you'll love Quinoa!
Deborah, Quinuoa is actually a seed but we eat it just like a grain or a rice. It has a wonderful texture and lots of protein and nutrients. You can find it in the gluten free section of most supermarkets but sometimes near the rice or the pasta. Ancient Harvest also makes a delicious Quinoa pasta which is gluten free and really really delicious. There are other great brands too, but what I like about this one is I don't have to rinse, making my life easier! :)
Hello Lorraine,
This is my first time here and I'm so glad to have stopped by!You have such a wonderful place here and I loved browsing through your posts.I'm you newest follower and hope you'll visit my place too sometime!Lovely meeting you:)
yes yes YES! REST....REMAIN.....oh bella these are the things I would like to purpose in my heart to do alongside you.....and that goes for eating well and getting back on track physically as well!!! Oh I am so blessed to have you run this race with me.....Frodo and Samwise with a little Laverne & Shirley mixed in....Oy! :)
I'm gonna make these, I tried to get my younger daughter to eat quinoa and she didn't love it, but sometimes you just have to keep trying it different ways till they like it. So glad you are resting, I'm trying to do the same. Hope you had a wonderful weekend.
Your quinoa stuffed peppers look and sound delicious! What a healthy dish to have after the holiday feast. :) I love your R's much better. Thanks for sharing. You're such an inspiration!
So beautiful, Lorraine...I know I'd love a quinoa stuffed pepper as much as a rice stuffed one :) Thanks so much for your sweet words of condolence. The celebration of my aunt's life was truly inspirational...I hope to live my life as she did...helping those in need. xo
Oh you confirmed what I was hearing from God this morning...so glad his mercy is new each morning.
Love the recipe, I have been wanting to add more quinoa in our diet and learning how...so thanks.
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