Hello online world! Long time, no write! Life has been hectic, exciting, and a lot of fun. During my writing hiatus, I remade some of my favorite dishes from the past posts, and made a few rather uneventful dishes which were hardly blog worthy.
As the school year comes to a close, I will start to have time to cook more, and explore more of the culinary world. Today’s inspiration came in the middle of yoga class, Mediterranean Pepper Boats!
Similar to stuffed peppers, Pepper Boats are a vehicle on which to try new combinations of food. Unlike stuffed peppers, the boats are usually 1/4 of a pepper. In this case I had an obnoxiously large pepper, so they were roughly 1/6 of a pepper. Because of the versatile nature of this recipe, I will not include measurements.
Red bell peppers
First, slice the peppers into ‘boats’ or slices large enough to hold the quinoa mixture. With smaller peppers, this may be half of a pepper, mine were large! Once sliced, place in boiling water on the stove to soften slightly. While you will be cooking the peppers later, this helps speed up the process!
While the peppers are cooking, preheat the oven to 350, and mix together quinoa, sundried tomatoes, olives, mushrooms, chickpeas, and basil. Stir to ensure that everything mingles nicely. Measurements depend on taste, and size/number of pepper boats!
Once the mixture is made, and the oven preheated, remove the peppers from the water, place them in a baking dish, spoon mixture on top, cover dish with tin foil, and bake for 25 minutes. Remove the tin foil for the last 5 minutes.
Take out of oven and enjoy!
I had originally made hummus to go with this dish, but found that it did not need it! These are great for dinner, lunches (bringing it to work tomorrow!), and appetizers!