So today is one of those days that I have to be totally transparent. I started making dinner at 5. I have done this many times in the past and while the light is dimming at that time I always know that there is still sufficient light for decent pictures. That was before day light savings and I have learned my lesson. Needless to say, my pictures for today are not what I consider to be acceptable, so I am apologizing now. I am SO sorry for today’s pictures. I have another confession. In my rush to hurry before all natural light was gone I messed up several times. Most of my mistakes were small, but I made one big mistake and it is a little embarrassing. During pumpkin week I completely forgot to put the pumpkin in the recipe. For those of you who aren’t pumpkin fans, if there are any out there, you will be happy to know that this recipe still tastes good without the pumpkin, but I have made it with the pumpkin and think it is much better that way.Do you remember when we did the paleo stuffed peppers and I said I had a really good idea for vegetarian stuffed peppers? Well this was that idea. The first time I made it, it was just okay. My husband said he liked it, but it wasn’t what I wanted it to be. My second attempt was just right. I added a few ingredients and adjusted the spices and I finally got the flavor to match what I had imagined. Now that I had my recipe down, in time for pumpkin week no less, I was so excited to share it with you… and then last night happened. Please don’t judge this recipe too harshly for my errors. It is really good, I promise:-)
Curried Pumpkin Black Bean Stuffed Peppers
2 bell peppers
½ C uncooked quinoa
1 C chicken broth
1 (15 oz) can diced tomatoes
1 (15 oz) can of black beans
½ C pureed pumpkin
4 oz sliced mushrooms
½ onion, diced
1 t paprika
½ t onion salt
¼ t cumin
1 ½ t curry powder
¼ t black pepper
¾ t salt
½ t chili powder
1 t lemon pepper
¼ t coriander
- Heat the oven to 325 F. Cut bell peppers in half and remove seeds and excess skin. Roast bell peppers in the oven for 15 minutes, remove and set aside.
- While peppers are roasting pour the chicken broth into a small pan. Once the broth has come to a boil add in dry quinoa. After it has returned to a boil reduce the heat to a simmer and cover with a lid. Stir occasionally and cook until all the liquid is gone.
- Sauté onion and mushrooms in water or broth. Once the onions have softened add in the black beans, tomatoes and pumpkin. Add cooked quinoa and spices and mix everything together.
- Scoop filling into the peppers and bake in the oven for 15 more minutes to allow the flavors to mix.
* I went a little crazy with the spices, I know. The end result was worth it though!
I was able to do a photo shoot this morning and salvage the finished product photos. Lest you think I was exaggerating how poorly it went last night I included one picture from last night and then a few from this morning:-)
It is amazing what a little light can do, isn’t it?