Roasted Stuffed Red Peppers

News update: we’re in a secrect club. It’s not like a college sorority, there’s no hazing. And it’s not like the secrect club you and your best friend started when you were ten years old just so that you could have an awesome secret handshake and a ridiculous secret languge consisting of weird tones and other non-sense jarrgon.

This secret club is a food club. Which is by far the best kind of secret club!

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We’ve mentioned before that we’re in a book club with some girlfriends. We hosted our last meeting this past Monday and served these roasted red peppers stuffed with sweet potatoes, cremini mushrooms, quinoa, kale and a fresh spices. Our friends brought fancy cheese and crackers to nibble on before dinner, red wine (Chariot from Trader Joe’s, we recommend it!), a spinach salad with blood oranges and goat cheese, and for dessert banoffee bars (a play on banoffee pie ) made by our friend Kate (who is also a fellow blogger. Check out her blog Authentic Nosh). So, after eating all of this great food we decided that we aren’t in a book club, we’re in a food club! But we’re keeping it a secret because secrets are just fun. We can trust you, right?

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We combined pan roasted sweet potatoes and cremini mushrooms with sautéed garlic and shallots, stirred in quinoa and kale that had simmered in vegetable both, and spooned the final mixture into roasted red peppers. We prepared everything on Sunday for our gathering on Monday evening. So we refrigerated the peppers overnight and re-heated them in the oven for 20 minutes just before serving them, and topped them with parmesan cheese. It was an easy make-ahead meal and the girls raved about the peppers.

These stuffed peppers are a great dish to share with friends, or make for your secret food club.

Happy double dipping!

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Recipe – serves 8, a Double Dipper Original

Ingredients

  • 8 large red peppers
  • 2 cups rainbow quinoa, cooked
  • 1 bunch kale (any variety), chopped
  • 2 medium sweet potatoes, cubed
  • 1 lb. cremini mushrooms, stems removed
  • 1 shallot
  • 1 clove garlic
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1/2 tsp. paprika
  • dash of pepper
  • fresh parsley
  • Parmesan cheese for topping

Method

1. Remove the tops of the red peppers and clean out all seeds. Pre-heat oven to 350 degrees. Place red peppers on baking sheet, drizzle with olive oil and bake for 20 minutes.

2. While peppers are roasting, sautée garlic and shallots in olive oil over medium-low heat and add cubed sweet potatoes and mushrooms, and spices.

3. Meanwhile, cook quinoa. Add chopped kale and parsley. Add sweet potatoes and mushrooms to quinoa mixture and combine.

4. Remove peppers from oven and let cool. Once cool, spoon quinoa mixture into peppers.

5. Top with parmesan cheese and serve immediately, or refrigerate and re-heat at 350 for 20 minutes before serving and topping with cheese.

Enjoy!

Super Food Bowl

 Happy Wednesday! We’ve almost made it through the week friends! To help you push through the next two days we’re coming at you with a way to up your lunch game that will knock your socks off!

We’re talking super foods that will power you through the afternoon. Kale, spinach, salmon, beets, avocado, quinoa, walnuts, craisins, and parmesan. We guarantee that your co-workers will be jealous, and you of course will be a happy camper.

You may be thinking, yikes this requires a lot of ingredients. Please hold the phone for a minute. This power food bowl can be made in advance on Sunday for you to enjoy throughout the week.  

We usually get home on weekdays around 7pm or later depending on what we have going on and the last thing we want to think about is lunch prep. So, we’ve gotten in the habit of planning/making our lunches on Sundays which saves us a ton of time and stress during the busy week. 

We make a huge container of grains (quinoa, farro, or barely), roast seasonal vegetables (we’ve been loving beets and squash lately), and prep some sort of leafy green (kale, swiss chard, spinach). For protein, we mix it up with salmon (usually left-over from dinner), fresh sliced turkey from Whole Foods (the deli roasts it in the store, it’s basically home-cooked!), or chickpeas.

We layer these super foods in a to-go container or mason jar, and top it with a handful of walnuts and craisins for texture, and parmesan for some salty flavor. We make our lives even easier by drizzling Annie’s Green Garlic dressing on top.

This lunch keeps us sharp and satiated. There is no afternoon lull or 3pm hangries after eating this lunch!

Happy double dipping!

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Recipe – makes 1 bowl

Ingredients

  • 2 -3 leaves kale, chopped and massaged in a drizzle of olive oil
  • 1/2 cup spinach
  • 1/3 cup cooked rainbow quinoa
  • 3 oz. salmon
  • 1/4 cup roasted beets, sliced
  • 1/2 avocado, sliced
  • 1 handful craisins
  • 1 handful chopped walnuts
  • 1 tsp. fresh lemon juice
  • 1 tbsp. Annie’s Green Garlic dressing