I’ve really been in the cooking spirit, lately. Caleb and I are proud of the fact that even though we love going out to eat, we try not to make a habit out of it. When I take the initiative to make dishes at home, everyone wins. We have leftovers to enjoy, are being kinder to our bodies, not to mention our pocketbooks, and that homebody husband of mine doesn’t have to go back out after a long day at work.
Of course, there are nights when the last thing that I want to do is head out to the kitchen to prepare a meal – I am normal, ya know – but lately, I’ve been doing my best to make meal plans, and last night, I decided to try something new.
First of all, I hate stuffed peppers. My grandma used to make hers with sauerkraut, and, despite the fact that I am very German, sauerkraut and I are not friends. I think it’s smelly, and I hate the taste. These peppers, however, are made without that dreaded ingredient, and I indulged a little by making my favorite broccoli salad as a side. The process for the main dish, though it takes a little while, is super simple, I had hardly any clean-up, which I’m always a fan of, and the meal, itself, was not terrible. I doused mine with Tabasco sauce, of course, which gave it the heat that I needed, and I actually quite enjoyed it. Ya know – as much as a stuffed pepper-hater can enjoy stuffed peppers.
I decided, instead of typing everything out, that I would make a couple of recipe cards, just in case anyone wanted to save them and print them out. I’m just trying to make your lives a tiny bit easier. :]
So, that’s that for the stuffed peppers! I’m sorry the text for the actual directions probably merits a magnifying glass, but I wanted to make sure that I didn’t leave anything out. This dish could easily be made vegetarian by omitting the turkey, or, instead, using MorningStar recipe crumbles.
COOKING TIP: When making things like rice and quinoa, use a vegetable or chicken broth/stock in place of water. It gives you a much more flavorful end result!
So, let’s get on with the rest of the meal!
For this one, you can sort of play with the ingredient amounts. It’s one of those recipes that’s kind of hard to screw up, and when I make it, I don’t measure anything. I just eyeball how everything is looking, and usually, I add a little extra red onion, because it’s my fave. This is a great dish to take to those end-of-summer picnics and cookouts, and I promise, it will be a hit.
Okay, readers, that’s all for now. Check back soon for more updates!