quinoa-stuffed peppers; pumpkin ideas

Tonight's dinner: quinoa-stuffed peppers.


I was inspired by Food Vergnuegen (thanks, Google) but pared the recipe way down.

As the quinoa was cooking, I threw onions, garlic, and chili into a pan, later chopped mushrooms and even later, chopped tomatoes. Salt and pepper, paprika and a sprinkle of magic organic DOP piment d'Espelette powder completed the magic.

When the quinoa was cooked, I stirred the two pans together and spooned it into the peppers, threw them into the li'l electric toaster oven (sooooo much easier than the gas giant for something this small) and waited 20 minutes around 180C.

To keep these bad boys standing up while they baked, I studded them with a rim of toothpicks that would have made Sputnik's eyes water. They stopped really working as the peppers softened up. Still, I'm pleased.

Maybe tomorrow there'll be time for those involtini.  I'm also interested, soon, in using up some pumpkin I roasted up yesterday.  Perhaps a Food Vergnuegen brownie recipe, or else a pumpkin-cocoa chili.