Pumpkin. Everything. Can we brainstorm about the endless possibilities? I have a whole bunch of pumpkin left that is screaming my name. And it’s not even October yet. Pie. Cocoa. Reese’s cups. Cookies. Muffins. Bread. Granola. Frosting. Frozen yogurt. Brownies. Smoothies. Soup..
I’m also so pumped for fall. Hellooooo, big chunky sweaters and leggings and boots and tea and skinny jeans and dark nail polish and marshmallows and fires and blankets and so.many.great.things.
So, I keep my AC at 75°F – yes, as a vegetarian, I get cold at 74°F – but today my AC hasn’t turned on ONCE. It’s perfect. Hello, cheaper bills. Gotta love fall.
And this? This fat, plump, stuffed pepper? Delicious. And quite filling. It pairs well with red wine. I’m doing another “make myself like red wine” project. This current bottle of red wine… not so good, though. Fish Eye’s Pinot Grigio? On point. Their Cabernet Sauvignon? Not a big fan. Probably a personal problem more than a company problem.
Pumpkin Quinoa Stuffed Peppers
Inspired by What Jew Wanna Eat
1/4 c uncooked quinoa
1 tsp olive oil
1 garlic clove, minced
1/4 onion, finely chopped
1/4 c red wine
1/2 c spinach
1/4 c pureed pumpkin
2 tbsp milk
1/4 tsp dried oregano
1/8 tsp cinnamon
1/4 c fiesta blend shredded cheese + more for sprinkling
1 large bell pepper
2 tbsp Italian breadcrumbs
1. Cook quinoa according to directions.
2. Heat olive oil over medium heat in a medium-sized skillet. Add garlic directly into oil to allow flavor to infuse into garlic. Cook for 1-2 minutes, then add onions. Stir to coat the onions and garlic with olive oil.
3. After 3-4 minutes, add the red wine vinegar and reduce the heat to medium-low. Allow to cook for another 3-4 minutes, stirring occasionally, then reduce to low.
4. Add the spinach, milk, pumpkin, oregano, cinnamon, nutmeg, and cheese to the skillet and stir until the cheese has melted and is well-combined. The wine will probably have completely soaked up, but the milk will allow for some creaminess and moisture.
5. Once the quinoa is done, add it into the skillet and stir to combine.
6. To prime the bell pepper, take a paring knife and run it around the top to take off the top and stem but still leaving the rest of the pepper intact. Stuff the pepper with the quinoa-pumpkin mixture.
7. Top the pepper with cheese and sprinkle the breadcrumbs on top.
8. Place the pepper, upright, in a small, oven-safe container (such as a Pyrex). Fill the bowl with water until about halfway full, careful not to get water inside the pepper. Bake for 30 minutes at 350°F.