This weekend was a pretty eventful one for John and I, despite the yucky weather. We got a new (to us) car! A ’09 dark blue Hyundai Sonata. It’s pretty cool..John’s been telling everyone I wanted a ‘mom car’ which of course makes everyone be like “What?! Is there something you’re not telling us?” There isn’t. Haha…We got a kick out of it.
We also went to The Taj Mahal, an Indian restaurant near us that I have been wanting to go to for a long time. They have a dinner buffet on Mondays, Thursdays, and Saturdays and luckily we were there for the buffet. It was delicious! Like a dream come true for me! All of the food there was veggie packed, spicy, savory, and just oh so good. I couldn’t stop talking about how much I loved the restaurant and how good everything was. John enjoyed it too, but he’s more of an American food/Brewery type of guy. Which I like too, but this was a delicious (and healthier) change!
I have several recipes to share with you the next couple days (or weeks…). I chose to share the recipe for Vegetarian Stuffed Peppers today because not only is it the perfect, easy dinner, for a weeknight, it also reminds me of the day we ate it (last Monday). The weather on that day was wonderful! Unlike the cold, rainy mess that is today..bleh.
2 whole bell peppers (seeded and de-ribbed)
1/2 c quinoa
1 c salsa of choice (I used plain ol’ medium and it worked out well)
1/4-1/2 c water
1 can drained and rinsed black beans
1 c frozen corn
1/2 c pepper jack cheese
Seed and de-rib bell peppers.
Put quinoa, 3/4 c salsa, and 1/4 c water in a pot over medium high heat until boils. Reduce heat, and simmer with a lid on it for 10 minutes.
After 10 minutes, add black beans, corn, 1/4 c salsa, and 1/4 c water (if you think it is needed), simmer for another 10 minutes or until most liquid is absorbed.
Layer quinoa mixture and cheese in your peppers (using more or less cheese to your liking).
Place in a pan, cover with foil and bake for 40 minutes at 350.