Post by ✿✿✿melodyrose✿✿✿ on Oct 18, 2012 8:26:15 GMT -7
I saw this recipe online and thought I'd share it cause its such a cute idea.
Stuffed Mini Jack-O’-Lanterns
Preheat oven to 350ºF.
Cut off the tops of bell peppers and use a spoon to remove the seeds. Save the tops for later!
Use a pencil to draw the faces on the peppers, then use a small serrated knife to carve out the faces.
Brush a little olive oil all over the inside of the pepper and lightly sprinkle them with salt and black pepper. At this point you can choose to bake them in a conventional oven for an hour or until soft.
In the meantime, make the quinoa stuffing:
•1 tbsp olive oil
•1/2 cup onion, chopped
•1/2 cup mushrooms, chopped
•1 garlic clove, minced
•1 tbsp fresh parsley, minced
•1/4 tsp salt
•black pepper to taste
•1/2 cup uncooked quinoa
•2 tablespoons nutritional yeast
•1 cup vegetable broth
Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about five minutes or until soft. Stir in the mushrooms and saute two more minutes. Stir in the garlic and saute for just about 30 seconds.
Add the parsley salt, black pepper, quinoa, and vegetable broth. Reduce heat to low and simmer for 15 to 18 minutes or until all the water is absorbed and the quinoa is soft and fluffy. If the quinoa is still crunchy you can add more broth and simmer it for a few more minutes.
Stuff, and bake in a covered casserole dish at 350 degrees F. for 25 to 30 minutes.
Stuffed Mini Jack-O’-Lanterns
Preheat oven to 350ºF.
Cut off the tops of bell peppers and use a spoon to remove the seeds. Save the tops for later!
Use a pencil to draw the faces on the peppers, then use a small serrated knife to carve out the faces.
Brush a little olive oil all over the inside of the pepper and lightly sprinkle them with salt and black pepper. At this point you can choose to bake them in a conventional oven for an hour or until soft.
In the meantime, make the quinoa stuffing:
•1 tbsp olive oil
•1/2 cup onion, chopped
•1/2 cup mushrooms, chopped
•1 garlic clove, minced
•1 tbsp fresh parsley, minced
•1/4 tsp salt
•black pepper to taste
•1/2 cup uncooked quinoa
•2 tablespoons nutritional yeast
•1 cup vegetable broth
Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about five minutes or until soft. Stir in the mushrooms and saute two more minutes. Stir in the garlic and saute for just about 30 seconds.
Add the parsley salt, black pepper, quinoa, and vegetable broth. Reduce heat to low and simmer for 15 to 18 minutes or until all the water is absorbed and the quinoa is soft and fluffy. If the quinoa is still crunchy you can add more broth and simmer it for a few more minutes.
Stuff, and bake in a covered casserole dish at 350 degrees F. for 25 to 30 minutes.
