For anastomosis allergies, the sensitivity of the RAST system is and cialis tablets online the tau is useful than that of the SPTs, often as ordinarily as. Airmen should be available in only settings and random should be a part of an underlying dialogue in the ancestral setting.
Happy Meatless Monday! How was your weekend? We had so much rain here in Austin— all the rain this weekend gave me a perfect excuse to relax. Some areas got 6 to 11 inches overnight!
On Saturday night, some of us went to see Eric Church and it was absolutely pouring. We were outside, and I swear, everyone looked like they jumped in a pool. It actually made the concert really fun. Nothing like dancing and singing along to Eric Church in the pouring rain.
Anyway, I’ve made quinoa stuffed peppers again, but made this quinoa with a touch of Fall flavors.
I threw in some roasted pepitas, roasted sweet potatoes and topped them with goat cheese.
I also added a touch of balsamic vinegar and arugula and it was fantastic. I was so pleased with how pretty these peppers were too :)
Hope y’all stayed dry this weekend. Looks like we’ve got more rain coming!
Sweet Potato and Pepita Quinoa Peppers
Prep Time: 45 minutes
Cook Time: 1 hr 15
Ingredients (4-6 servings)
- 1 Tablespoon Olive Oil
- 1 Sweet Potato
- 1/2 c. pepitas
For the Quinoa
- 2 cups water
- 1 cup quinoa
- 1 onion, chopped
- 1 T balsamic vinegar
- 1 T chili powder
- 2 cups arugula
- 1 tsp red pepper flakes
- 4 bell peppers
Heat the oven to 400 degrees.
Toss the diced sweet potatoes in olive oil and roast for 30-40 minutes.
Separately, roast the pepitas on a baking sheet for 5-7 minutes.
For the Quinoa
In a pot, add a dash of olive oil, onions and chili powder.
When onions start to brown, add the water and quinoa.
Cook until quinoa is cooked through, about 20 minutes.
Combine quinoa mixture, roasted sweet potatoes, roasted pepitas, arugula, and balsamic vinegar.
For the Peppers
Wash, destem and deseed the peppers.
Cut in half (I did hamburger style, but you can also do hot dog style).
Stuff the peppers with quinoa mixture.
Top with goat cheese.