Monday, September 20, 2010

Monday Menu: Quinoa-stuffed Peppers

It's another (gasp) vegetarian side.  Quinoa, cheese, roasted tomatoes, peppers, onion, garlic, all held together by a wheatless bechamel.

I started by roasting some peppers from farmer's market, though I only needed one for the recipe.

The red ones always look like Hortas -- and if you know what that is, congratulations.

One pepper was peeled, seeded and diced.  The excess was frozen for sauce in the near future.

Only a handful of these roasted veggies were chopped and used in the recipe; as with the peppers, the majority will be squirreled away in the freezer.

To about 1/4 cup of veggies, I added 2 ounces of Tomme Collins cheese, grated; 3/4 cup prepared quinoa, and 1/2 cup bechamel (1 TB sweet white rice flour, 1 TB butter, 1/2 cup half and half).

I seasoned the mixture, then stuffed the peppers, grated more cheese on top, and baked at 400f for 20 - 24 minutes, until the bechamel was bubbly and the peppers were cooked.

While they were cooking, I grilled up some veal chops.

And here we are again.  Dan loved the quinoa, he thought it worked really well; I thought it was a bit too mild, and that it could have used lots more garlic and a hotter pepper as the vehicle.