Stuffed Pepper with Beef and Brown Rice

The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.

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Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.

Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.

Ingredients

  • 6 red or yellow or orange peppers
  • 1 pound lean ground beef
  • 1/4 cup chopped onions
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/4 cups cooked brown rice
  • 3 to 4 green onions, chopped
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil

Sauce

  • 1 can dice tomato
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • salt and pepper to taste
  • pinch of cayenne pepper

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Source: this recipe is adapted from Lazy Day Cooking

Serves 6

You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.

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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.

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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

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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.

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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

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Click on Read More for the instructions.

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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.

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The peppers are grilled over medium heat for 5 minutes or so until the peppers blistered and slightly charred on the bottoms.

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