All Entries Tagged With: "Pepper"
Quinoa Stuffed Peppers
The South Arm Cooking Club for Seniors met again in the South Arm Community Center. This time, the seniors made 3 items to share. The main dish is called Quinoa Stuffed Peppers. For the nutritional values of Quinoa, please click on this Quinoa and Black Bean Salad link to learn more.
Christina, Frank and Hugh worked together to make this Quinoa Stuffed Peppers. This recipe is adapted from Cooking Light and it serves 4.
The Quinoa Stuffed Pepper has a kick to it with the presence of jalapeno pepper. Although this is a Vegetarian dish, the Quinoa is a good source of protein, equivalent or more superior to milk product.
Ingredients
- 4 yellow bell peppers or (5-inch) poblano chiles
- 1 1/2 cups water
- 3/4 cup uncooked quinoa
- 1 tablespoon vegetable oil
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 2 teaspoons minced seeded jalapeno pepper
- 3 garlic cloves, minced
- 1/2 teaspoon cumin powder
- 1/4 teaspoon salt
- 2 tablespoons pumpkin seed kernels
- 1/2 cup minced green onions
- 1 tablespoon minced fresh cilantro
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 1 medium can diced Mexican-style tomatoes
- 1 cup (4 ounces) shredded sharp cheddar cheese
Fettuccine with Roasted Pepper and Sun Dried Tomato Sauce
For the main course, Minoo and Mona made Fettuccine with Roasted Pepper and Sun Dried Tomato Sauce in the South Arm Cooking Club for seniors. This is kind of a vegetarian pasta dish.
Although the sauce for this Fettuccine has no meat in it, it is still very flavourful and satisfying.
Ingredients
- 4 large red bell peppers
- 1 large onion, roughly chopped
- 2 cloves of garlic, minced
- 1/2 cup sun-dried tomatoes (dry or oil pack)
- 2 cups boiling water
- 1 lb fettuccine pasta
- 2 tablespoons butter
- 3/4 cip half & half
- 1/4 cup freshly grated Parmesan cheese
- salt and pepper to taste
Click on Read More for the instructions.
Grilled Pepper Poppers
I got this recipe from Safeway on one those free recipes stand. I made it for a BBQ get-together with Polly and family a couple weeks ago. It is a great cheesy appetizer — not to mention it being so colourful.
The filling in the sweet peppers consists of chopped tomatoes, chopped red onion, chopped fresh cilantro, shredded cheese and salt to taste.
The peppers are grilled over medium heat for 5 minutes or so until the peppers blistered and slightly charred on the bottoms.
The cheese in the peppers would have melted when they are ready.
Transfer the peppers to a clean platter with a wide spatula. Serve the peppers with a teaspoon of sour cream over the hot peppers.
