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Suffed Peppers with a lighter Twist!

Posted on Jan 27, 2013 by in Active Rain | 0 comments

Stuffed Pepper with a  lighterTwist!

I am sure we all had parents and grandparents who made stuffed peppers; usually the recipe had sausage or ground beef, rice and tomatoes sauce! There were always some small minor variations of this traditional dish depending on the ethnic background of the maker of this recipe. Long story short, I have had this craving for months to make stuffed peppers with some minor variations one.

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I was looking for a lighter and a vegetarian version of this great dish. So the other day I made a great Vegetarian Pasta Sauce which consisted of the traditional Pasta Sauce: Garlic, Onions, Basil, and Tomatoes slowly cooked with Extra Virgin Olive Oil. To make it sweeter I added Carrots, chicken stock and basically let it reduce for about four hours and yes I added Herbs of Provence (Rosemary, Oregano, Thyme, Bay Leaves and Lavender) then during the last hour I added Italian Zucchini for texture. Needless to say the pasta sauce was a success but I had some left over sauce.

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Then the other day I made a meal and used quinoa which is a high protein recipe, much lighter than rice, similar texture and flavor as a grain like rice but is actually pure protein. Feels much lighter, again I over cooked so I had some leftovers.

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Then the perfect world came together I was at the farmer’s market and they had a huge sale on Bell Peppers. Well you know what happened.

The answer was clear; I was going to make stuffed Peppers. I had no choiceJ

So follow the above steps and you will be fineJ

So quickly cut the bottom of the Peppers to make a hat, clean out the insides i.e.: the seeds and the white stuff. Then take the Quinoa mix with the Tomato-Sauce in a separate container, add Shredded Parmesan Cheese to the mixture and stuff the peppers with the mixture! Top off the peppers with more cheese and place the hat back on.

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In the mean time heat the oven to about 400 degrees. Cover the peppers with Aluminum foil and back for about 45min then remove the foil and bake for another 15 min. Add some sauce around the peppers before you serve and have some salt and pepper available for taste! Let me know how you liked itJ


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