I like to cook…sometimes.
According to others I am apparently a pretty good cook, well, to be honest, I must say I too think I’m a pretty good cook.
I am bad about following a recipe, I use others recipes as inspiration to create my own thing. (in fact this recipe is inspired by a recipe my friend Adrian posted
Most of the time cooking bores me, the everyday decisions, what to make, etc. That’s why I eat a lot of junk, it’s easier than cooking.
I binge cook. I am on an ‘ I Like Cooking’ binge. I wish I could figure out what triggers it and channel it. We are in the midst of Holiday Season, going out a lot.
I just made a batch of fabulous stuffed peppers and have no clue when we can get to eating them. Maybe for lunch in 3 or 4 days, I need to see who is available…
Anyway, because I need approval, and am, or tend to be a people pleaser I posted a photo of these peppers on fb, now I am getting requests for the recipe. So as close as I can remember here it is.
1/2 cup quinoa, cooked, no need to remove excess water, it will absorb into mix.
6 large bell peppers, tops sliced off, seeded
2+ tablespoons olive oil
1 large onion, chopped
3,4,5 stalks of celery, including leaves, chopped
2 cloves garlic, minced
1 1/2 cup textured soy protein in garbanzo size crumble
1 28-oz. can diced tomatoes, could be 2 smaller cans, whatever, pulse through the blender to break up the chunks. my preference is for my own salsa tomate, but I am out. I need tomatoes to get really cheap then I can make more.
cup and a half or so of cooked black beans, I always cook extra beans for another meal.
1 can corn, no need to drain
tablespoon ground cumin, or more, as you prefer, and a bit of oregano would go nicely although I don’t recall putting any in.
tablespoon chili powder, whatever type you like
a cup of chopped cilantro, save for last
Preheat oven to 350°F. if you plan to cook the peppers right away.
I cook my beans in a pressure cooker so get that started then move on to everything else.
Cook your quinoa, I used about half cup quinoa and about a cup of water with a bit of salt. slow simmer till the quinoa is bursting.
In a large sauté pan, or 5 qt stock pot, put the oil, when it is warm dump in the onion, celery, garlic, let it start to soften. not to much, the crunchy texture is best. Pulse the tomatoes, and set close to hand all the other stuff, from here you just dump and stir.
Once the onions and celery are starting to soften toss in the quinoa, corn, textured soy protein chunks, tomatoes, beans and mix all up, let this simmer to hydrate the soy chunks. after a bit toss in your seasonings, cumin, chili, salt, pepper, etc, give it 2 or 3 minutes, taste and adjust. by now all the liquid should have absorbed, you may have needed to add a bit of water during the cooking. Once everything is cooked and you like the way it tastes toss in the cilantro. Now just fill the peppers. I use another can of tomatoes and 2 cloves of garlic and put through the blender, this becomes the sauce in the bottom. so arrange the peppers with a little space all around, I plan to put them in the oven, medium heat 350f or 170c, maybe 20-30 minutes should do it, you want the peppers to soften but not collapse.
ok, that’s it, the extra filling mix gets used as tacos, or mixed with rice for a casserole, or whatever… enjoy!