Stuffed Peppers – Pizza Style

2 Mar

I teach junior high. When I tell people that, I’m always entertained by their response. Most of the time they recoil in horror (and if I’m totally honest, some days I do, too). But my kids are amazing and in general we don’t give kids enough credit.

The longer I teach the more I think childhood doesn’t change that much. Granted, my perspective isn’t that long-lived, but I still see my kids struggle with the same crises I did at 13, 14, 15. Negotiating relationships, playing with different personalities, trying to balance school and sports, parents’ expectations. I love teaching because I literally get to watch the struggle play out and the kids handle it with such incredible grace. Awkward, stumbling , pimply grace, but grace.

Cooking is a little like that – at least it has been for me. I try new recipes, stumble a bit, try again. In life, too, honestly. There’s definitely a little adolescence in all of us. So, a grown up take on pizza for that teen in all of us – Pizza Style Stuffed Peppers!

Start by cutting and seeding the peppers. This is the first stuffed peppers recipe I’ve seen where you lay the stuffing on top of the peppers instead of inside. I think it makes it a bit easier to eat. Parboil the peppers for a few minutes.

Peppers

Cook the quinoa, have a beer, cut some more peppers (especially if you’re serving 12!).

Quinoa and Peppers

Mix the quinoa together with mozzarella, pasta sauce, mushrooms, basil, and spinach or zucchini.

Stuffing Mix

Carefully spoon the stuffing mixture onto the pepper halves and top with parmesan cheese. Bake for about 45 minutes and then enjoy!

IMG_0923

I decided to pair the stuffed peppers with an Amber. The Mission Brewery Amber was on sale and went pretty well!

Mission Amber Ale

Pizza Quinoa Stuffed Peppers – Original recipe at rachelcooks.com (Her version included pepperoni but I went veggie so left it out.)

Everything You’ll Need

  • 2 cups cooked quinoa
  • 8 ounces pearl mozzarella, drained
  • 3/4 cup pizza sauce
  • 1 cup fresh basil
  • 8 ounces mushrooms, chopped
  • 2 cups fresh spinach, chopped (I’ve also substituted zucchini)
  • 1/2 cup grated parmesan
  • 5 peppers, sliced in half and seeded

Directions

  1. Preheat oven to 350 degrees and bring a large pot of water to boil.
  2. Place the pepper halves into the boiling water and cook for 3 minutes; allow to cool so they can be handled.
  3. In a large bowl mix together all of the other ingredients except for the parmesan cheese.
  4. Fill the pepper halves with the quinoa mixture and place in a large baking dish. Sprinkle peppers with parmesan cheese.
  5. Bake 40-45 minutes until the cheese is melty and peppers are heated through.
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2 Responses to “Stuffed Peppers – Pizza Style”

Trackbacks/Pingbacks

  1. Belgian Beers | Flour & Hops - March 14, 2014

    […] the main course we had Pizza Style Stuffed Peppers, paired with Mission Amber […]

  2. Meal Planning! | Flour & Hops - July 22, 2014

    […] Stuffed Bell Peppers […]

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