We’re wrapping up our Labor Day Weekend around here! Saturday was spent cheering on the Pirates and yesterday was spent soaking up the sun and spending time with friends. Today we’ve been semi-productive…a long walk and we spent some time cleaning up the garden (the watermelons were OUT of control). Now we’re settling in for a low-key evening.
These stuffed peppers were enjoyed last week and I was thrilled to be able to use our homegrown peppers. I’m really going to miss this summer produce once it really becomes fall. And the best part of these stuffed peppers was the leftover Spanish Quinoa that I enjoyed for days.
The quinoa mixture was a combination of cooked quinoa (I cooked ours in chicken stock for even more flavor), salsa, cumin, chili powder, garlic salt, black beans and homegrown corn. The peppers are then stuffed and baked. Even Big Guy loved these stuffed peppers. I topped ours with a sprinkle of diced red onion and some diced avocado.
Alright – back to enjoying the last moments of our looooooong weekend before a busy, busy week.