Wednesday, March 19, 2014

'Make Ahead Meals' Recipe- Stuffed Peppers with Quinoa

Hi everyone! I'm here today to share another sample recipe from my book, 'Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy'.  This recipe is Stuffed Peppers with Quinoa and is a definite crowd pleaser.  A mixture of ground beef, pork, and veal is combined with sauteed vegetables, mushrooms, sherry, and quinoa before being stuffed into bright red bell peppers.  These peppers are crazy flavorful but still under 400 calories each!


Stuffed Peppers with Quinoa
Recipe from "Make Ahead Meals: Freezer Meal Recipes That Make Dinner Quick and Easy"




Recipe yields 4 meals, 4 servings per meal            
Calories per Serving: 493                                                                                                                     Storage: 4x 1 gallon Ziploc Freezer Bags, Saran wrap

Ingredients:
16 bell peppers
3lbs of meatloaf mix
4 tbsp butter
4 onions, diced
2 cups of carrots, small dice
2 cups of zucchini, small dice
16oz mushrooms, sliced
8 cloves of garlic, minced
1 tbsp dried oregano
½ cup tomato paste
2 cups dry sherry
4 cups of quinoa, cooked per package instructions
1 cup of fresh parsley, minced
4 eggs
¼ cup Worcestershire sauce
1½ cups of parmesan cheese
2 tsp salt
1 tsp pepper

Cut off the tops of the peppers and hollow out the inside.  Boil each pepper for 1 minute in salted water, quickly submerge in an ice bath, and lay upside down on paper towels to drain.

Melt the butter in a sauté pan over medium heat and add the onions, carrots, and zucchini.  Cook for 5-7 minutes until onions are translucent and vegetables start to soften.  Add mushrooms and cook for additional 3-5 minutes until softened.   Add garlic and oregano and cook for 1 minute until fragrant.  Add tomato paste and sherry, raise heat to medium-high, and cook until slightly reduced, stirring frequently- about 3 minutes.  Turn off the heat, mix in the quinoa and parsley, and let cool.

Once cooled, combine the vegetable and quinoa mixture with the eggs, Worcestershire sauce, parmesan cheese, salt, pepper and meatloaf mix.  Stuff approximately one heaping cup of this mixture into each bell pepper.  Wrap each bell pepper tightly in saran wrap and store 4 in each freezer bag.

Day of Meal Preparation (for one meal/four peppers, only)
32oz jar, or 3 cups, tomato sauce
½ cup parmesan cheese

Serving Instructions:
Thaw overnight in refrigerator.  Transfer the peppers to a baking dish and cover with tomato sauce.  Cook at 350F for 50-60 minutes until the meat is no longer pink and registers 160F on a digital thermometer.  During the last 5 minutes of baking sprinkle the parmesan cheese over the tops of the peppers.


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To access a printable PDF file of this recipe please follow this link.  The pdf is a direct excerpt from the book, so this will give you an idea of the format and style of the book as well.
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