“It’s never too late to get back on the path.”
This was my attempt to duplicate one of the dishes I had and wildly enjoyed on vacation. And I think I can make it!
For the sauce, see May 16.
Magic Sauce from May 16
For the pepper filling, which is quinoa and mushrooms, I used my meatless beef broth, which was given on the bottom of the May 20th post.
Meatless beef broth simmering
Or you can use canned broth of your favorite flavor.
Cooked quinoa with some chopped mushrooms simmered in.
Peppers – I used one poblano and one yellow pepper
Sauce from May 16
Black beans, cooked from scratch or from a can, drained.
Preheat the oven to 385 degrees.
Clean the peppers, which means removing the tops and cleaning out the membranes and seeds. A spoon works well for this.
Peppers waiting patiently
Boil the peppers in boiling water (logic abounds) for about 3 minutes.
Drain the peppers and fill with the quinoa and mushroom mixture. Place in an oiled baking dish and tent with foil. Bake for about 30 minutes.
Place the finished pepper in a dish, spoon sauce around, scatter some black beans in the sauce for garnish. Serve.
Their version My version
My husband said it had a nice flavor. Thank you Jesus!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.