Hi yall! Its been quite a loooonggg minute since my last post…in May. Crazy how time flies when every day is filled with different adventures, learning experiences, reflections, and food. What have I been up to these past few months? Well to name a few: sister graduated from Cal, went on a 2.5 week vacation to the east coast, started my VENMO internship the day after I came back, moved to SF for the summer, catching up with friends, never-ending family adventures, and anticipation for the weekend, every week. (More on my crazy summer adventures in later posts.)
In addition, I have been eating out a lot more because I work in Palo Alto, chef/catering at work, and the restaurants there are basically amazing and I live in SF where food and friends are abundant. I sort of lost inspiration for some time because I was never really craving anything because I was trying new foods every day. But I started noticing I felt lazy and gross from eating out for 3 weeks straight, so I decided to take up some more cooking again. I finally have more people around to eat my food so I get to be a bit more creative! Cheers to being back. I hope yall are having a fabulous summer so far!!! ❤ much love to anyone who reads this.
I decided to make this stuffed bell pepper because I had leftover peppers from the night before when I made the portabello mushroom combination pizzas. For those of you who know me, I actually hate bell peppers-the green ones more than anything. I usually like the red or yellow ones raw. But hell, I had to have color on my pizzas so I had to buy a tri-color pack of bell peppers. I only needed a little bit so I decided to make stuffed peppers and feed them to my friends. Here we go!
3 medium sized bell peppers (green, yellow, red)- make sure they can stand on their own!
1 pound ground beef
1/4 cup chopped onion
1 cup chopped kale
1 diced tomato
1 cup uncooked quinoa
3 tbsp tomato sauce/marinara sauce
1 tbsp curry spice (or more to taste)
salt and pepper
1. Cook the quinoa with 2 cups water. (Quinoa cooks fast on the stovetop or rice cooker, so you can prepare the beef while its cooking). Set aside.
2. Brown the ground beef and onions with salt, pepper, curry spice.
3. Add tomato sauce. Stir. (Dump out excess oil or water)
4. Add kale and tomatoes. Cook until done.
5. Mix the cooked quinoa and beef mixture together.
6. Place peppers on baking pan- Stuff the peppers.
7. Cook the peppers at 370 deg. for 20 min.
8. Take out peppers. Place some cheese on top.
9. Turn oven to HI broiler. Put peppers back into the oven.
10. When cheese bubbles and turns slightly brown, take out, and serve!