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Quinoa Stuffed Peppers

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We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of  mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians

Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years),  we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.

I used a little Italian sausage in ours but no need to if you would rather keep it vegan.  Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”

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Quinoa Stuffed Peppers
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
20mins
READY IN
1 hr5 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
  3. Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
  5. Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Hearty Tuscan Kale Soup

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I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
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Hearty Tuscan Kale Soup
SERVINGS
CHANGE SERVING SIZE
COOK TIME
40minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper. Saute 1 minute.
  5. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  6. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  7. Reduce heat to low, then simmer for 15 minutes.
  8. Season soup with salt and pepper. Stir in kale, cook until wilted, about 1 minute.
  9. Stir in parsley and top with Parmesan, if desired.

Tuscan Tomato, Bread And Herb Soup

1
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Tuscan Tomato, Bread And Herb Soup
SERVINGS
CHANGE SERVING SIZE
COOK TIME
36mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper.
  5. Saute 1 minute.
  6. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  7. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  8. Reduce heat to low, then simmer for 15 minutes.
  9. Season soup with salt and pepper.
  10. Stir in kale, cook until wilted, about 1 minute.
  11. Stir in parsley and top with Parmesan, if desired.