Stuff a peck of peppers.

Posted by on Aug 23, 2013 in Breakfast and Brunch | 0 comments

Stuff a peck of peppers.


Our garden suffered from the summer that skipped town.  When we returned from Carson Valley on Monday I challenged myself to harvest what remained and do something with it.







Selecting ingredients without going to the market meant the process evolved.  I began with the idea of stuffing the pretty little peppers with red quinoa and a saute of onion, celery, and toasted spices.








Quinoa is quick to cook--but it needs to be rinsed well.  The seed is a complete yummy protein.







It cooks in about 15 minutes similar to rice. 2 parts water or stock  to one part quinoa.  It grows a lot.  I used 1/2 cup here.







1 teaspoon each cumin and coriander seeds toasted in a dry skillet until fragrant and moved









to rest and be ground.








I adore the aroma of warm freshly ground spices.








I took a couple of stalks of celery and the remaining onion from whatever and sauted them with 3 cloves of garlic. Season with salt and pepper here.








When they were softened; I stirred in the herbs just long enough to cook and warm them.








Pause.  The stuffing was shaping up.  It needed body and crunch.  Enter a cup of cooked garbanzo beans.









The stuffing goes into a bowl.







Garden Patch (TJ's) or tomato juice covers the bottom of that same skillet.








The stuffing was perfected after adding the quinoa, yellow pear and tiny cherry tomatoes sliced in half.  Taste and add more salt and pepper to your taste.








Prepare to stuff.  I slice the peppers in half and remove the seeds and ribs with a spoon--leaving the stem attached for stability.







Simply scoop and pack.








Load the skillet and pour more tomato juice to bathe the peppers half way up.








Simmer the peppers covered; basting occasionally until the peppers are tender.  This takes 30 minutes or so.  Remove the lid and continue to cook until the juices thicken slightly making a sauce.








Compose a Cesar Salad and love that MP and I enjoy the same food creations!


psst-- lob a little cheese on top.  I used ricotta.  Goat or Feta would be swell too.

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