Saturday, September 18, 2010

Lots of separation anxiety this week at school for Dill Pickles. I think we may have solved the underlying issue, but I am afraid to post about it for fear of jynxing it. I will post about it next week as long as we keep having success. Sweet Pickles loves school. He even made a point to tell Dill Pickles that he is a big boy and doesn't cry at school. Way to help your big brother out there Sweetie. :)

I did make this yummy dinner last night. We all loved it except for Dill Pickles. It was something new so of course he "Just couldn't like it." I will make it again and hopefully Dill will try it again. I think it might have been the quinoa. It does have a different kind of texture. Due to allergies we obviously omitted the cheese.

Quinoa Stuffed Peppers
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/2 cup quinoa, rinsed
4 large green peppers
3/4 pound lean ground beef (90% lean)
1 large onion, finely chopped
3 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons paprika
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cans (8 ounces each) no-salt-added tomato sauce, divided
3/4 cup frozen corn, thawed
1/2 cup shredded reduced-fat cheddar cheese

Drain tomatoes reserving juice; set aside.

In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is absorbed.

Meanwhile, cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels.

In a large skillet, cook the beef, onion, garlic, parsley, paprika, salt, pepper flakes and pepper over medium heat until meat is no longer pink. Stir in one can tomato sauce, corn, quinoa and tomatoes; heat through.

Spoon into pepper halves. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.

Cover and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

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