I can finally begin a post with the fact that I actually made dinner. While the wife found the recipe and did the grocery shopping, I actually made the stuff. I was a hot mess while doing it, but I did it!
The wife has a new site that she subscribes to that provides us with weekly meal plans. We’ve used it for a couple days now and it’s been a hit so far. I’ll get to the other meal soon enough. The CookSmarts site that she joined is apparently something that a lot of her bloggers she likes contribute to, so now you can get everything in one place. It helps you put together your grocery list, change out meals, and assists with how best to prep/cook them. It’s actually really nice.
In any case, tonights meal was a meatless one. We’ve done some stuffed peppers before, but these ones had a southwest spice to them. Using the prep instructions from CookSmarts, it was pretty easy to get things going. Once the quinoa is cooked, it’s really just mix everything together. The asparagus was the same sort of way.
The only thing extra we did with the meal was add in some homemade guacamole on the side. It isn’t anything special, but something that is quick to make. We took one avocado, threw in the juice from half a lime, a little salt, pepper, and cumin. Mix everything together and then add in some chopped up cherry tomatoes. Guac…done.
Once the peppers and asparagus was done, it was time to plate everything up. The peppers were a little roasted, but still had some crunch from the oven. They held up really well with the quinoa inside. The quinoa had a nice flavor to it, but we both agreed that it could use some more spice. The asparagus on the other hand was really good. The squeeze of fresh lemon at the end really helped it out. It may be something we do to our normal veggies we roast from now on.
Overall, we were really happy with the meal. The CookSmarts program is off to a good start and this one will definitely make into the rotation!
Southwestern Stuffed Peppers
- 1 Cup Quinoa (dry)
- 4 Peppers
- 1 Can Black Beans
- 1 Cup Frozen Corn
- 1 1/2 tsp Paprika
- 3/4 tsp Coriander
- 3/4 tsp Cumin
- 1/2 tsp Kosher Salt
- 1 1/2 tbs Red Wine or Sherry Vinegar
- 3 tbs Olive Oil
- 4 oz Mexican Cheese Blend
Paprika Roasted Asparagus
- 1 Bunch Asparagus
- 1/2 tsp Paprika
- 1 tbs Olive Oil
- 1/2 Juice of a Lemon
- Preheat oven to 400 degrees.
- While oven is preheating cook quinoa. For our purposes we cooked it with 1 cup of water, 3/4 cup of chicken stock, and a dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8-10 minutes.
- Roast peppers in oven for 7-10 minutes before stuffing.
- Toss asparagus with paprika and oil on a baking sheet. Spread out, sprinkle with salt, and roast for 6 to 10 minutes depending on thickness.
- In a large bowl, mix together quinoa, black beans, and corn. Toss with spices, vinegar, and oil. Sprinkle inner part of peppers with some salt and then divide quinoa into peppers. Cover with cheese and back for 10-12 minutes.
- When is asparagus is done roasting (should be tender but still crunchy), give it a good squeeze of lemon juice.