Quinoa Stuffed Bell Peppers

recipe and image from here

I made these peppers last week and really enjoyed them. 

Ian loved the inside, and Scott wanted them a bit more spice. 

Top with salsa (as spicy as you need) and sour cream.

Quinoa Stuffed Bell Peppers

1 medium onion, chopped
1 T. olive oil
2 ribs celery, chopped
1 T. ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15 oz.) can diced tomatoes, drained, liquid reserved
1 (15 oz.) can black beans, rinsed, drained
3/4 cup quinoa
1-1/2 c. water
1 c. pepper jack cheese [we just used cheddar]
4 large red bell peppers, halved lengthwise, ribs removed
Salt and pepper

Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.

Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.

Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.

Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!

by Dee, wife of Barbara's son Scott

Olive Garden’s Chicken Gnocchi Soup

Olive Garden’s Chicken Gnocchi Soup

2 T. olive oil

1/2 c. shredded carrot
1/4 c. diced onion
1/4 c. chopped celery
1 t. minced garlic
2 T. cornstarch
4 c. chicken broth
4 c. water
1.5 t. salt
1/2 t. ground black pepper
1/8 t. ground nutmeg
1.5 c. half-and-half
2 c. chopped cooked chicken (bite size pieces)
2 c. chopped fresh spinach
1 pkg. potato gnocchi (in a pouch in pasta aisle...I used small sized gnocchi)

Heat oil in large soup pot over medium heat. Add the carrot, onion, celery, garlic and saute for 3 min. Whisk the cornstarch into the chicken broth and add to the veggies along with the water. When the mixture begins to boil, add the gnocchi. Reduce the heat and simmer 10 min. Add half-and-half and simmer for 10 min until the soup begins to thicken. add the chicken and spinach and simmer for another 10 min. Makes 8 cups.


by Stephanie, wife of Barbara's son Brandon

Cafe Rio Tacos

Who can resist Cafe Rio?  Just put all of these and some shredded lettuce in a tortilla for a delicious dinner!

Café Rio Sweet Pork

2 ½ lbs. pork roast
1 ½ c. brown sugar
1 ½ c. salsa
1 (12 oz.) can of Coke
(Just do equal parts of brown sugar and salsa- however mush you think you need/want)

Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hours (or until meat is cooked). Shred pork and cook an additional 30 min minimum.  The pork will absorb all the juices.

Café Rio Shredded Chicken

1 small bottle Kraft Zesty Italian Dressing

1 T. chili powder
1 T. cumin
3 cloves garlic—minced
5 lbs. chicken breast

Mix the dressing, garlic and seasonings.  Pour over chicken.  Cook in Crock-Pot for 4 hours on high, shred meat and cook 1 additional hour.

Café Rio Rice

3 c. rice

5 c. water
3 cubes chicken bouillon
1 T. butter
1/2 onion, minced
½ t. onion salt
2 t. garlic minced
½ t. garlic powder
½ c. cilantro chopped
1 can of diced green chilies
½ t. salt

Sauté onion and garlic with the butter until the onion is soft.  Add the rice and water and all other ingredients and bring to a boil.  Reduce heat to low, cover with lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Dressing

1 package dry Ranch dressing

1 c. mayonnaise
1/2 c. buttermilk
½ c. cilantro
1 garlic clove
3 tomatillos (skin off)
½ t. of cayenne pepper

 Put all ingredients into a blender. Chill before serving and it will thicken.


by Stephanie, wife of Barbara's son Brandon

Corn & Cheese Chowder

It's the first day of March and I'm down for the fourth time in three months with germs transferred (I'm guessing) via Ian. Soup is the only thing that sounds good. I just made a soup up with beef broth, bok choy, sweet potatoes, garlic, carrots and cauliflower. Since life will be pretty busy here through 'tax season', I'm working pre-posting to the cooking blog. Here's another soup that sounds good. This one is from The Pioneer Woman. Maybe I'll make this between sessions of General Conference!

Corn & Cheese Chowder

4 T. butter (1/2 stick)
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange) 

5 ears corn, kernels sliced off
1⁄4 c. all-purpose Flour
3 c. chicken stock or broth
2 c. half-and-half
1 c. (heaping) grated monterey jack 

1 c. (heaping) pepper jack
1⁄3 c. sliced green onions
Bread bowls

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so. Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into hollowed out bowles and serve immediately. Prep time: 15 min., cook time: 20 min. 12 servings