You know those power walking, arm swinging, phone squawking ladies around your neighborhood sidewalks? That’s me.
I’m dying to run, but I just can’t do it yet. My brain is ready for it (boy is my brain ever ready for it), but my leg just isn’t. So I’m walking instead. I go on long walks while talking to my girlfriends on the phone about work irritations and boys. It distracts me from my limitations, rejuvenates me with intentional catch-up time and yeah may slightly annoy fellow walkers briefly, too. Oops. Healing is hard and I haven't been entirely gracious (sorry, Ben). I’m thankful to have found a little peace in power walking.
|Wildflowers seen on a walk with a friend|
The filling is a throw-whatever-you-have-in style, which I love. My version was loaded with red onion, zucchini, sun sugar tomatoes and kale. I bet it would be easy to do a Greek or southwest spin, too. All the veggies are tossed together with a boatload of quinoa, then piled in to the peppers. I cooked mine quinoa in chicken broth—a small move which amplified the stuffing flavor astronomically.
|Cooked filling (pre-qunioa)|
Honestly, I’d be surprised if these peppers won’t become somewhat of a staple around this kitchen of ours. And who knew it? I almost poo-poo’ed the idea of stuffed peppers all together. And you know what else? I’m thinking my power walks I once loathed but learned to love with the addition of good conversation might stay in regular rotation, too. Even when I’m back to my limitless ways of running wildly around town again, I think I stumbled upon a new habit I’m grateful for.
Simple Stuffed Peppers
|All filled, waiting for cheese|
Adapted from Food Network recipe found here.
4 small red bell peppers
1 cup quinoa
2 cups chicken broth
1 small zucchini diced
¼ a red onion diced
1 handful cherry tomatoes cut in fourths
1 handful kale, stem removed and finely chopped
1/3 cup crumbled feta cheese
1/3 cup breadcrumbs
½ tablespoon minced garlic
salt, pepper, crushed red pepper flakes, oregano and cilantro (if you like it)
1. Cut the tops off the bell peppers, pull out the membrane and slice them in half vertically to create small open cups. Drizzle them with olive oil, salt and pepper and roast at a 450 degree oven for 20 minutes—cut side down.
2. Cook quinoa in chicken broth to directions on package (bring 2 cups liquid to a boil, stir in quinoa and simmer, covered, for 12 minutes. Let it rest off the heat while covered for 15 minutes).
3. In a large saucepan, sauté onions, garlic and zucchini. After 2-3 minutes add the tomatoes and kale. Add the quinoa and season with herbs/spices to your liking.
4. Turn oven temp down to 350. Fill each pepper with quinoa/veggie mixture, top with feta cheese and breadcrumbs and bake for 10 minutes. Then stick them under the broiler for 2-3 minutes until the cheese and breadcrumbs turn golden brown.