October 31, 2011
Quinoa Stuffed Peppers with Broccoli, Zucchini, and Mushrooms

This past weekend was Homecoming weekend, meaning the following things:

  • Lots of advance planning of events (and even more than usual because it also happened to be Halloween weekend)
  • Lots of alums back on campus
  • Most importantly: cooking for Hillel with my favorite Hillel alums!

We started menu planning quite a while ago, and bounced around quite a few ideas before landing on our quinoa stuffed peppers with broccoli, zucchini, and mushrooms. This recipe was kind of adapted from a recipe that I found for wild rice and sausage stuffed peppers, but really, other than the very very basic concept, it had nothing in common. Here’s what we did:

  1. Sauté up a bunch of shallots (I would have used onions, but we had shallots, and so I used shallots)
  2. Throw in broccoli and let steam for a minute. Then add in mushrooms, and finally throw in the zucchini.
  3. Meanwhile, I cooked the quinoa in vegetable stock.
  4. Once everything was cooked (basically cooked to the point of being al dente, because it went in the oven after), I put it all into a big bowl and started seasoning/saucing. Salt, chili powder (the other option was red pepper flakes, which also would have been delicious), crushed tomatoes, and parmesan cheese.
  5. I mixed all of this around while my friend was busily quartering bell peppers. (Yes, I know I advertised stuffed peppers, but really, a casserole is much more feasible when you’re cooking for 50 people.)
  6. Then we put the quinoa mixture into a baking dish and put the peppers pieces together on the top, squeezing in as many as possible.
  7. That went into the oven at 350 for about 25 minutes, at which point I took it out and put some mozzarella cheese on top and put it under the broiler until the cheese was melty and brown and delicious.
  8. Garnish with a little fresh basil, and call it a night!

This could easily have been a one pot meal, what with so many veggies already inside, but that wouldn’t have been any fun. We also made a red and green cabbage salad with apples, raisins, and shallot vinaigrette. And for dessert, pumpkin gingerbread cake, which was delicious, but seriously lacking vanilla ice cream.

Here’s a close up of dinner:

And please pardon the poor image quality, I forgot my camera and had to use the one on my phone.

That’s all for now! Have a good Monday!

  1. sunsurfsnowandfood posted this
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