I’m going to save you the lame excuses as to why I haven’t done a food post in a while and just say that I will start doing them again and more often. Now to the recipe, this dish came to fruition because of a strong craving for spanish cuisine one night. I searched my pinterest for a recipe that would satisfy this craving and came across this one. I thought this was a pretty health conscious choice but I wanted to add some kind of carb to it. I thought of making a mexican rice but thought it would be counter intuitive to eat rice with such a figure friendly dish like stuff peppers. Cue the Quinoa. I figured I could satisfy my rice craving with a tasty quinoa substitute. This make shift recipe came out even better than I could imagine. I probably won’t eat spanish rice ever again (lie lol). Any way if you want to know how I made the peppers, check out the recipe above and the recipe for the quinoa and more pictures are below.
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Ingredients:
1 (15 ounce) can stewed tomatoes
1 1/2 cups chicken stock
1 1/4 cups rice
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin
Chives (for garnish)
This looks so AMAZING. I love stuffed bell peppers!