Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday.
There are 4 groups.
Some months have 5 Mondays (the audacity!).
The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food.
How perfect for me as I am truly a seasonal cook – whatever comes to me from the potager mostly and the markets if I can’t grow it myself.
This time I got to chose a recipe from Fantastical Sharing of Recipes.
Sarah is a self-proclaimed recipe hoarder (always a good sign) and cooks for 5. She has a wide variety of recipes on her site….87 Copycat recipes alone! (Apparently that is a ‘thing’ in the U.S.)
I have to admit the Ding Dongs look tempting.
The recipe I actually made was more in keeping with fall cooking – and all the beautiful peppers flooding the markets at the moment: Quinoa Stuffed Peppers.
As usual, it’s been cut down to serve 2; I used red rather than green peppers and fresh tomatoes rather than sauce as I still had some.
As always – hot sauce on the side.
Quinoa Stuffed Peppers
Total time: 40 minutes
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) beef stock
- 2 – 3 nicely shaped medium bell peppers, any color
- 6oz (180gr) ground beef (mince)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups (15oz, 450gr) chopped, peeled tomatoes
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried basil
- 1/2 cup (2oz, 60gr) shredded cheese
- Cook quinoa in stock until done, about 15 minutes.
- Put a large pot of water on high heat and bring to a boil.
- Cut peppers in half the long way (find the best flat sides before cutting) and remove stem and seeds.
- When water is boiling drop peppers in and simmer for 5 minutes.
- Remove and put into a baking dish.
- Heat oil in a skillet over medium-high heat.
- Add onion, sauté until tender, 5 minutes.
- Add garlic, paprika, chili powder sauté briefly, about a minute.
- Add beef and sauté until cooked through, breaking it up as it cooks.
- Add tomatoes, basil and simmer until tomatoes are cooked and sauce starts to thicken.
- Stir in quinoa and heat through.
- Spoon mixture into the pepper halves.
- Cover with foil and bake for 10 minutes at 400F (200C).
- Remove foil and sprinkle with shredded cheese.
- Bake, uncovered until cheese melts.
So….. other than the Ding Dongs the Homemade Nutella had a certain appeal.
Okay, I admit it – I was intrigued by all the Copycat recipes even though I had no idea who most of them were copying.
On to other food: the Scalloped Potatoes with Meatballs sounded good and I think I could adapt that to the slow cooker.
Bacon-Wrapped, Gouda Stuffed Chicken looks like a hit for a Saturday night dinner.
Crunchy Mayo Pork Chops will be a great oven dinner, with roasted butternut squash and potatoes.
Of course, as Sarah has 3 kids, there are lots and lots of recipes for cookies and snacks and all sorts of baked goodies – over 200, actually.
As we are only 2 and one of us is a T1 diabetic…. I drooled a bit then went on to the vegetables.