I wish I could say it was some amazing classical or jazz music that I listen to, but it is usually the latest pop release as that's usually what I download for when I'm working out. I needs me a good beat for the gym.
James often laughs at me for singing at the top of my voice with my headphones on. And when I was in uni my housemates often used to walk into the kitchen to me busting a few moves and singing away.
But seriously Katy Perry makes cleaning the bathroom go so much faster and makes it so much more fun. And Taylor Swift is the perfect accompaniment to cooking. I think my neighbours must think I'm barmy as I'm often bopping and twirling away in the kitchen while I whip something up or wash the dishes.
I'm all about sharing this week. If you didn't catch Tuesday's post, I shared some more facts about me.
So, anyone else agree that music makes cooking and cleaning more fun?
Please tell me someone else does this. Someone else agree? Please.
Hello, sweet and spicy stuffed peppers.
These are one of my favourite weeknight meals to cook. They're super simple to make and are filled with lots of flavourful ingredients - fluffy quinoa, kidney beans, juicy sultanas and crunchy flaked almonds with warm Moroccan spices like cinnamon and paprika. Nom!
The sweetness of the peppers and little bursts of sultanas works beautifully with the spices. They're not blow your head off hot, like the curried sweet potato and carrot soup, they're midly spiced to add depth and flavour. But as always, you can tailor the recipe to suit you.
Coincidentally, this week happens to be Meat Free Week. I didn't realise this when I had planned to share the recipe for these babies this week. I've just seen a lot of people Tweeting recipes under the hashtag #MeatFreeWeek.
So, although it wasn't intentional, this my wade in for MFW.
Although I'm not meatless anymore, I still eat a lot of vegetarian and vegan meals and this is one that the hubs-to-be and I both really enjoy it. Tbh, it is probably my favourite meat-free meal at the moment.
The recipe is vegetarian but can be made both vegan and dairy-free. It's also naturally gluten and wheat free.
If you can resist gobbling these all up by yourself and want to share them with your loved ones they serve four to eight or two really hangry monsters.
If you want them as a main meal, I'd recommend at least two per person. For lunch with a nice, big green salad on the side one would be perfect.
They'd also be great for a party or get together with friends.We like to have friends round for movie nights and a few drinkies and I usually like to serve some food that people can grab while watching films. I've totally turned into my mother in that sense. She loves to feed people who come to our house. Everytime we have a party or a gathering at my folk's house, Mum always says she's not going to put on much food, and everytime there is always lots of food. And do you know what that means? Leftovers for lunch the next day. Yay!
Back to these delicious stuffed peppers. If your watching a movie or even sports with friends, these would be great to serve for your nearest and dearest along with some salad and dips. They'll make their tummies happy.
And FYI the peppers are fab with a dollop of hummus on the side to dunk mouthfuls in. Trust me.
They may not look it, but these beauties are really filling and contain about 6g per stuffed pepper half. So if you have two for your main mean that is 12g of protein. I think that is pretty good. Don't you? Not only do they leave my best buds tingling afterwards and they leave my belly nice and satiated. Win!
I like to crumble on some tangy feta, which ups to protein intake again. The slight saltiness of the feta sets off the sweetness of the peppers and the aromatic spices. You could top with any cheese you like or if you're vegan or dairy-free (I'm dairy-free but I can tolerate a little sheep and goat milk) then forgo the cheese and just dig in.
I also like to get a bit fancy pants and sprinkle on some freshly chopped herbs on top of them. It's not essential but I think it makes them look pretty.
Moroccan Quinoa Stuffed Peppers
Prep Time: 10 mins
Cook Time: 30 - 40 mins
Keywords: roast lunch dinner gluten-free diary-free low-sodium nut-free oil-free soy-free vegan vegetarian wheat-free pepper, kidney beans, quinoa
Ingredients (Serves 4 - 8)
- 4 bell peppers
- 2 cups (approx 370g) cooked quinoa
- 1 can (400g/14oz) tinned kidney beans in water, drained
- 6 spring onions (aka green onions, scallions)
- 400g (14oz) passata or tinned chopped tomatoes
- 2 tablespoons sultanas or raisins
- 2 tablespoons flaked/sliced almonds
- 1 teaspoon cinnamon
- 2 teaspoons smoked paprika
- 1/2 cayenne pepper
- 2 garlic cloves, crushed
- 50g feta cheese (Optional - skip to keep recipe vegan)
- Preheat the oven to 180C/350F.
- Chop the peppers in half, de-seed them and lay them on a baking tray.
- Mix the cooked quinoa, drained kidney beans, spring onions, sultanas or raisins, flaked almonds, cinnamon, smoked paprika, cayenne pepper and garlic cloves together in a large bowl with the passata or chopped tomatoes.
- Spoon the mixture evenly into the chopped peppers.
- Crumble the feta on top. Skip this step to keep the recipe vegan.
- Cook the peppers for 30 to 40 minutes until they start to soften and blacken.
- Once cooked, top the peppers with chopped fresh herbs like coriander/cilantro or parsley and a crumble on a little extra feta if you fancy it.
Powered by Recipage