Monday, September 13, 2010

Stuffed Peppers with Cinnamon

I have a new cookbook, that means new ideas and recipes! Tonight I chose something a little different, peppers and cinnamon.

Recipe & Procedure:

1 3/4 cups water
1/2 cup shredded carrots
1/4 cup chopped onion [white or red]
1 tsp chicken bullion cube crumbles
1/4 tsp salt
1 dash cinnamon
3/4 cup quino [Prepare as directed on box]
1/3 cup raisins
2 Large Red or Yellow bell peppers
3/4 cup mozzarella cheese or Parmesan
2 tbsp sliced almonds
2 tbsp sunflower seeds

In a large skillet stir together the water, carrots, onion, bullion cubes, salt, and cinnamon.
Bring to a boil; reduce heat to low. Let simmer, covered, for 5 minutes.
Prepare quino as directed on box, set aside for later use.
After 5 minutes of simmering, stir in quino and raisins to water mixture.
Cover, remove from heat, and let stand for another 5 minutes.
Drain all excess liquid.
Cut peppers lengthwise and remove all seeds.
Stir your mozzarella cheese into the quino mixture, and spoon into pepper halves.
Add 1/4 cup water to skillet, set stuffed peppers in skillet, cover, and let simmer on low heat for 5-10 minutes.
Sprinkle with almonds & sunflower seeds

Brussels Sprouts:

1 pound Brussels sprouts, fresh or frozen
1/3 cup dried tomatoes (not packed in oil) - I found mine near the produce at the grocery store
1 tbsp. butter
1/2 cup chopped onion
1 tbsp Garlic Gold Nuggets Olive Oil
1 tsp salt
1 tsp pepper

Wash Brussels sprouts
Melt 1 tbsp butter in skillet on medium heat
When butter has melted add Brussels sprouts, onion, Garlic Gold, salt, and pepper
Cover and let cook for 10 minutes, stirring occasionally. [Be careful they will burn if you don't stir]
In the meantime, in a small skillet boil 1/2 cup water over dried tomatoes and cover. Let stand 2 minutes until softened. Drain and set aside.
After 10 minutes, combine tomatoes and Brussels sprouts.
Sprinkle with pine nuts if you would like an extra nutty flavor.

  With a side of basil whole wheat pasta

2 Servings

Halve 3-4 figs
Slice 1 Pear
4 apple halves
2 tbsp Goat Cheese
3 Wanton Flat Noodles
1/4 cup toasted almond halves

Prepare apples by coring, halving, and placing flat side down in a pan with 1/3 cup boiling water + dash of cinnamon. Cover and let simmer for 7-10 minutes on medium low
Layer Figs, Pear, and Apples on top of Wanton Noodles
Top with 1 tbsp Goat Cheese
Sprinkle with toasted almonds
Place in oven on LOW BROIL for 3-4 minutes

A martini was tested tonight. I am trying to replicate the Watermelon Martini at Bonefish Grill. Mark and I's waitress told us how to prepare it but we forgot one ingredient. Stay tuned for the perfected recipe!
We made this out of our mistake and it was WAY too sweet..

Here are some pictures for your viewing fun :)


  1. I love making sweet rice dishes with raisins, nuts, and cinnamon. Def a great combo ;)

  2. Yes, it is! The raisins added the perfect amount of sweetness :)