Jan 062013
 

Wish you all a Very Happy New Year. I don’t want to start this New Year’s post with excuses of why I wasn’t active for the past two weeks or so…I was merrily vacationing with my husband’s family the first half of my vacation and with books that I thoroughly enjoyed the other half. Tomorrow the routine starts and I’m trying to switch off from my vacation booze and get my head straight with my New Year’s resolutions. I know what my 2014 New Year resolution is gonna be or rather not gonna be. I don’t want this one particular resolution to linger with me any longer. The one that keeps appearing in the past few years list and have grand entry in 2013 list too. The one that I’m bored of talking, thinking and dealing but have never been able to accomplish. Yes, the guess is right—loosing weight. I’m gonna try this year to eat as healthy as possible and be serious about my workouts. If I don’t get where my goal weight is then I’m gonna accept that loosing weight is not a resolution but an ongoing struggle and companion that I’m stuck with–period. I’ve learnt from my struggle so far that the word “diet” is something my body considers as plague and will shut off showing any results if I use it. So a lifestyle change of healthy eating and conscious choice is my new outlook. With so much said, I would also like to see myself in action in consistent workout routine to keep me sane with the hustle and bustle of my daily routine. Now that I’ve got everything said out so loud I hope I keep up my new thoughts alive and see some true results that I’m proud of. I promise my recipes are not just steered towards healthy thoughts but they’ll be tasty as hell as my taste buds would not take anything otherwise!

12

9

This recipe is synonymous and reiterates the last line and my new thoughts. I’ve tried to combine broccoli and cauliflower paratha stuffing with cooked quinoa and some pasta sauce for the stuffing. If you don’t get quinoa then cooked rice or brown rice can be substituted and they taste so so good. Enjoy it just as is or with rotis, your choice. If you happen to try with any new variations do share it with me as I’m looking forward to reading and trying your variations as well!

26

Step-by-Step Pictorial:

MG 3921MG 3922

Heat oil, add ajwain (carom seeds or bishop’s weed). Fry for a minute and add ginger garlic paste and shredded broccoli and cauliflower.

MG 3924MG 3925

Add salt, garam masala, turmeric powder, chilli powder, coriander powder and mix well. Cook for about 5 minutes until the shredded cauliflower and broccoli gets cooked. Add boiled mashed potatoes and cooked quinoa. Adjust salt and chilli powder to taste.

MG 3926MG 3927

Add pasta sauce and mix well. Cook uncovered for another five minutes until the moisture from the sauce evaporates. In the meanwhile prepare red bell peppers by removing their seeds.

MG 3928MG 3929

Let the stuffing cool down before using in the peppers. Once cool, stuff the prepared broccoli-quinoa stuffing in each of the peppers and place them on greased cake pan or oven proof glass dish.

MG 3930

I used a cast-iron skillet. Add extra stuffing, if any on the top. Sprinkle with cheese if desired. Cover with aluminum foil and bake in 400F oven for about 45 minutes to an hour or until the cheese melts and the peppers are well cooked. Serve immediately as is or with roti. Enjoy!!!

21

Stuffed Bell Peppers with Broccoli and Quinoa

Ingredients

  • Red Bell Peppers -- 5 to 6 small ones
  • Broccoli and Cauliflower shredded -- 2 cups
  • Potatoes, boiled -- 2 medium (mashed)
  • Cooked Quinoa -- 1 1/2 cups (about 3/4 cup uncooked)
  • Pasta Sauce -- 1/2 cup
  • Turmeric Powder -- 1/2 tsp
  • Chilli Powder -- 1 Tbsp
  • Coriander Powder -- 1 1/2 Tbsp
  • Garam Masala Powder -- 1/2 tsp
  • Canola Oil -- 1 Tbsp
  • Carom seeds (Ajwain)-- 1 tsp
  • Ginger Garlic Paste -- 1/2 tsp
  • Salt -- to taste

Instructions

  1. Heat oil, add Ajwain (carom seeds or bishop's weed). Fry for a minute and add ginger garlic paste and shredded broccoli and cauliflower.
  2. Add salt, garam masala, turmeric powder, chilli powder, coriander powder and mix well. Cook for about 5 minutes until the shredded cauliflower and broccoli gets cooked. Add boiled mashed potatoes and cooked quinoa. Adjust salt and chilli powder to taste.
  3. Add pasta sauce and mix well. Cook uncovered for another five minutes until the moisture from the sauce evaporates. In the meanwhile prepare red bell peppers-- wash, remove stem, and scoop the seed from the top as shown in the picture.
  4. Let the stuffing cool down before using in the peppers. Once cool, stuff the prepared broccoli-quinoa stuffing in each of the peppers and place them on greased cake pan or oven proof glass dish.
  5. I used a cast-iron skillet. Add extra stuffing, if any on the top. Sprinkle with cheese if desired. Cover with aluminium foil and bake in 400F oven for about 45 minutes to an hour or until the cheese melts and the peppers are well cooked. Serve immediately as is or with rotis. Enjoy!!!
http://sizzlingveggies.com/challenges/avant-garde-cookies/stuffed-bell-peppers-with-broccoli-and-quinoa/

 

 

This is for the Avant Garde Cookies Group. Check out Anusha, Radhika,Kavi, Priya, Priya Mahadevan, Roshni and Veena the other cookies in my voyage.

Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.

Be Sociable, Share!

You might also like:

  6 Responses to “Stuffed Bell Peppers with Broccoli and Quinoa”

  1. Oh my oh my…… what a scrumptious recipe Jay….. looks spot on and who shall have the heart to say no to such deliciousness………

  2. well well… beyond words… tooo good

  3. Wow this is great. If you are posting dishes that are as deliicous as this how am I going to curtail my weight? for I am the person who finishes everything in the fridge not that theer will many complaints to finish this particular peppers. I will hav evolunteers. Hmm that an idea. Thanks.

  4. Looks Lovely Jay!!! I need to lose weight too!! 😀 I’m going to be making a lot more salads and baked veggies 😀

  5. Wow, bellpeppers stuffed with quinoa sounds extremely filling,satisfying,nutritious and a complete food. Loving it.

  6. looks so appetizing and delish!

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)