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!
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?
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!
Recipe – serves 8, a Double Dipper Original
- 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
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.