Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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2 thoughts on “Brown Rice and Quinoa Salad with Stuffed Pepper(s)

  1. Pingback: Looking for something to do with the tomatoes sitting on your counter? Stuff them! | ITALIAN City GIRL EATS AND DRINKS

  2. Pingback: Looking for something to do with those tomotoes on your counter? Stuff them! | ITALIAN City GIRL EATS AND DRINKS

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