Another recipe from my sister, discovered deep in the Facebook Messenger archives while looking for the chickpea one. It's titled: Super Delicious (and I hate cooked peppers) Stuffed Peppers. But I hate cooked peppers too, so I haven't tried it.
4 bell peppers
2 cups cooked (1 cup dry) quinoa or rice
1/2 cup grated or crumbled cheese - feta, mozzarella, parmesan...
1 tomato
1 Tbsp minced garlic
1 tsp marjoram, oregano, and/or basil
salt and pepper
olive oil
Preheat oven to 450F.
If starting with uncooked quinoa/rice, start cooking as directed. For more flavor, use broth instead of water or add a bullion cube while cooking.
Grease a small square casserole pan with olive oil.
Remove the stems and seeds from the bell peppers but keep the rest of it whole (like cutting the top off of a jack-o-lantern). Sprinkle inside with salt and black pepper. Place standing up in the pan.
Chop tomato well. Combine with cheese, garlic, herbs, salt and pepper. When quinoa/rice is done cooking, add to tomato and mix well.
Pack mixture into peppers with a spoon (it may not all fit).
Bake for 30 minutes.
She adds:
You can also stuff zuccinis with couscous! Or tomatoes with rice and chedder! Little things in big things plus cheese and garlic! Yay!
Tuesday, June 12, 2018
One-Pot Chickpeas and Rice
My sister sent me this recipe years ago, and I finally made it last night. It is easy and delicious, so of course my toddler won't touch it.
1/2 yellow onion, chopped
2 cloves garlic, minced
1 can chopped tomatoes, or 6oz fresh tomatoes, chopped
1 can chickpeas, drained
1 1/2 cups white basmati or jasmine rice
1 Tbsp yellow curry powder
1 Tbsp olive oil
1/2 tsp salt
lots of black pepper
1 1/4 cup water
Heat olive oil in a large saucepan (with a lid!) over medium-high heat. Sauté onion and garlic for 5 minutes. Add curry powder and cook a few minutes more.
Add water, tomatoes with juice, salt, and pepper. Bring to a boil.
Add drained chickpeas and rice. Cover and simmer on low heat for 20 minutes.
Taste test. If the rice is not done, add another 1/4 cup of water and re-cover to simmer 5 more minutes.
1/2 yellow onion, chopped
2 cloves garlic, minced
1 can chopped tomatoes, or 6oz fresh tomatoes, chopped
1 can chickpeas, drained
1 1/2 cups white basmati or jasmine rice
1 Tbsp yellow curry powder
1 Tbsp olive oil
1/2 tsp salt
lots of black pepper
1 1/4 cup water
Heat olive oil in a large saucepan (with a lid!) over medium-high heat. Sauté onion and garlic for 5 minutes. Add curry powder and cook a few minutes more.
Add water, tomatoes with juice, salt, and pepper. Bring to a boil.
Add drained chickpeas and rice. Cover and simmer on low heat for 20 minutes.
Taste test. If the rice is not done, add another 1/4 cup of water and re-cover to simmer 5 more minutes.
Subscribe to:
Posts (Atom)