Today we are doing a review, lightening things up a bit from all that holiday fare. Giving you a gluten free dish and a cookbook review with these Quinoa-Stuffed Peppers.
So many people now a days either have to be gluten free or are choosing to be gluten free. I have to be neither but that doesn’t mean I don’t like a change in my diet. We do it all the time, plus I adore quinoa!!
There were a lot of recipes to choose from in Easy Everyday Gluten-Free Cooking.
Easy Everyday Gluten-Free Cooking
Becoming gluten free doesn’t mean you have to spend extra time in the kitchen especially when you have this cookbook at hand!! In this cookbook you have recipes from appetizers and family meals to baked goods and desserts. Recipes like Mediterranean Pizza Squares, Sesame Thai Beef, Blueberry Buckwheat Muffins and Peachy Plum Hazelnut Galette. 250 delicious recipe to choose from!!
The recipe that we selected to try were these Quinoa-Stuffed Peppers. Look at how gorgeous there are, you will never even think that they are gluten free, as they are so delicious.
The authors Donna Washburn, P.H. Ec. and Heather Butt, P. H. Ec. are both professional home economists with honors food science degrees, and are experts in the field of gluten-free recipe development and bread machine baking. The have written nine cookbooks. They both reside in Ontario.
There are lots of color photos, tips in the margins and nutritional information for you in this great cookbook. I can’t wait to try more recipes!!!
Quinoa-Stuffed Peppers Recipe
- 1 large orange bell pepper 1
- 1 large yellow bell pepper 1
- 1 tomato, sliced into four thick slices 1
- 1⁄4 cup dry white wine 50 mL
- 1 cup shredded Swiss cheese 250 mL
- 8 oz extra-lean ground beef, turkey or chicken 250 g
- 1⁄2 small onion, chopped 1⁄2
- 1⁄2 red bell pepper, chopped 1⁄2
- 1 cup sliced mushrooms 250 mL
- 1 tbsp chopped fresh rosemary 15 mL
- 1 tbsp chopped fresh thyme 15 mL
- 1 tomato, chopped 1
- 1 small zucchini, chopped 1
- 1 cup cooked quinoa 250 mL
- 1⁄4 tsp salt 1 mL
- 1⁄4 tsp freshly ground black pepper 1 mL
- • Preheat oven to 400°F (200°C)
- • 10-cup (2.5 L) covered casserole dish
- Cut orange and yellow peppers in half lengthwise and remove core and seeds. Trim a thin slice off the bottom of each to allow them to lie flat. In the casserole dish, microwave peppers, covered, on High for 3 minutes, or until tender-crisp. Let cool to room temperature, covered. Drain and pat dry.
- Prepare the stufﬁng: Meanwhile, in a large skillet, over medium heat, brown ground beef until no pink remains. Add onion, red pepper, mushrooms, rosemary and thyme. Cook, stirring, until onions are translucent, about 3 minutes. Drain off any fat. Add chopped tomato and zucchini and cook, stirring, for 5 minutes. Stir in quinoa, salt and pepper.
- In the casserole dish, arrange tomato slices and add wine. Set each pepper half, cut side up, on a tomato slice. Fill each pepper half with the beef mixture, mounding the stufﬁng.
- Cover and bake in preheated oven for 15 minutes, or until bell peppers are fork-tender. Uncover, top with Swiss cheese and bake, uncovered, for 5 minutes more, or until cheese is melted.