In honor of last night’s surplus of quinoa salad…I decided to make stuffed peppers for dinner this evening–for reasons which include laziness, convenience, etc.
Well, there she is. I’m not quite sure why I decided to make my pepper a female, but I just did. Anyways, I always found stuffed peppers an easy dinner go-to. Especially when I had a nice glass container of a hearty quinoa salad looking all lonely in the fridge. So…about that quinoa salad. In it swarmed a nice variety which included: lentils, sweet corn, onion, arugula and the occasional baby shrimp–all dressed up in olive oil, lime, garlic powder, salt, pepper and some Stevia (because I put that shit in everything.)
And ain’t she just as pretty in the inside as she is on the outside. So I really just cut off the top of the pepper where the stem is, spooned up a nice amount of quinoa salad, mixed in some tomato sauce (for the fun of it) or so it would have a nice consistency and not taste dry and boring and I topped this beauty with some nutritional yeast and baked it for about 30 minutes on 350 degrees. Done. Ketchup and mustard anyone? And voila, there’s dinner. A total of two minutes for prep time and seven for devouring.