Stuffed Bell Pepper Quotes

SERVES 6 TO 8 AS AN APPETIZER     Two 10-ounce packages large white stuffing mushrooms (about 24 mushrooms) ½ cup finely chopped scallions (about 4) ¼ cup finely chopped red bell pepper ¼ cup fine dry bread crumbs 6 tablespoons grated Grana Padano or Parmigiano-Reggiano 3 tablespoons chopped fresh Italian parsley ¾ teaspoon kosher salt ¼ cup extra-virgin olive oil ½ cup dry white wine 3 tablespoons unsalted butter, softened

Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.

Stuffed Quinoa Peppers ½ pound light ground beef or turkey (optional) 1 ½ cups cooked quinoa ½ pack salt-free taco seasoning 6 red bell peppers, halved and seeded ¾ cup low-sodium black beans, drained and rinsed ½ cup finely chopped fresh cilantro 1 cup corn kernels 1 teaspoon garlic powder 1 can green chiles ½ teaspoon onion powder 1 cup diced cherry tomatoes ¼ cup light or fat-free feta cheese ½ cup shredded pepper jack cheese Preheat the oven to 425 ° F. If using beef or turkey, cook it with the taco seasoning. If leaving the beef out, then mix the taco seasoning in with the cooked quinoa. Place the bell pepper halves on a foil-lined baking sheet with the cut side down. Spray the peppers with olive oil (either from a sprayer or a store-bought can) and roast for about 10 minutes. Mix the beef or turkey (if using), quinoa, beans, cilantro, corn, garlic powder, chiles, onion powder, tomatoes, and feta in a large bowl. Flip the peppers, cut side up, and fill with the quinoa mixture. Place back in the oven for another 10 minutes and sprinkle the pepper jack on top for the last minute or so, until melted.