Subj : BH&G 3414
To   : All
From : Dave Drum
Date : Sat Jul 24 2021 11:17:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peppers Stuffed w/Quinoa & Spinach
 Categories: Vegetables, Grains, Greens, Cheese, Mushrooms
      Yield: 6 Servings
 
 14 1/2 oz Can vegetable broth
    1/3 c  Quick-cooking barley
    1/3 c  Quinoa; rinsed, drained
      1 md Onion; chopped
      2 cl Garlic; minced
      2 tb Olive oil
      2 c  Sliced fresh mushrooms
 14 1/2 oz Can diced tomatoes; drained
      5 oz (1/2 box) chopped spinach;
           - thawed, well-drained
           +=OR=+
      3 c  Fresh spinach
    1/4 ts (ea) salt & black pepper
  1 1/4 c  Shredded Pepper Jack cheese
      3 lg Red bell peppers
 
  Set oven @ 400ºF/205ºC.
  
  In a medium saucepan bring broth to boiling. Add barley
  and quinoa. Return to boiling; reduce heat. Cook,
  covered, about 12 minutes or until tender. Drain,
  reserving 1/3 cup cooking liquid; set aside.
  
  In a large skillet cook onion and garlic in hot oil over
  medium heat for 2 minutes. Add mushrooms; cook and stir
  for 4 to 5 minutes or until tender. Stir in tomatoes,
  spinach, the salt, and the black pepper. Add quinoa
  mixture and 1/2 cup of the cheese; stir to combine.
  Remove from heat.
  
  Cut peppers in half lengthwise. Remove and discard seeds
  and membranes from the peppers. Sprinkle insides of
  peppers lightly with additional salt and black pepper.
  Fill pepper halves with quinoa mixture. Place peppers,
  filled sides up, in a 3-quart rectangular baking dish.
  Pour the reserved cooking liquid into dish around
  peppers.
  
  Bake, covered, for 30 minutes. Uncover; top stuffed
  peppers with the remaining cheese. Bake, uncovered, about
  10 more minutes or until peppers are crisp-tender and
  cheese is browned.
  
  Makes: 6 servings
  
  Better Homes & Gardens | January 2017
  
  MM Format by Dave Drum - 28 January 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Gourmet Club will sample exotic mushrooms as its final banquet.
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