Recipe: Quinoa-Stuffed Red Peppers

Serves 2


  • 2 red bell peppers
  • 4 oz feta cheese, crumbled


  • 1 cup dry quinoa
  • 1 can chicken stock (or about two cups)
  • 1/2 vidalia onion, diced very thin (since you’re cooking it, you could use a hotter onion if you want)
  • 1 (HUGE) clove of garlic, minced
  • a few shakes of dried parsley


  1. Bring quinoa and chicken stock to a boil and then reduce to a simmer and cover.  Chop onion and garlic while it’s heating up
  2. After about 7 minutes, add the onion, garlic, and parsley to the quinoa.  Stir and cover for 10 more minutes
  3. Halve the peppers and remove the seeds and ribs (while leaving the pepper intact to make the “bowl” shape).
  4. Once the moisture is absorbed in the quinoa, fill each pepper with some of the mix.  Let it mound up over the edge of the pepper (You will end up with leftover quinoa.  Save it for lunch the next day!)
  5. Top each filled pepper half with 1 oz feta.
  6. Bake at 400* in toaster oven for 20 minutes

Note:  I do not recommend that you add salt to this if you’re using canned chicken broth.  It’s salty enough.  You will probably need to reduce the temp if you cook them in the big oven.  We were trying to reduce the heat in the house and save electricity.  Honestly, if you’re just making enough for two, the toaster oven has plenty of room.  You’ll know it’s done because the feta will be browned on top and the quinoa will be a little crunchy.  That top layer was the best part:-)


Back to Good = Catching Up on Sleep

Curing sleep deprivation never felt so good!!  Yesterday, we got a 3.5 hour nap in the afternoon and then still went to bed before 10.  Today, we got up at 6:15 for church, but after a full 8 hours, that didn’t feel like too much of a bummer;).  Since the church is usually full of junk food on Sunday mornings, I had this to tide me over:


It’s about 1/3 cup of old fashioned oats with some water and the last of a bag of freezerburntfrozen berries from Aldi, and a little reduced calorie pancake syrup.

After a few hours at church, I was pretty hungry, so I snacked on some Goldfish:


I had two small cups, and I also ended up having a small slice of cheese danish (about the size of my thumb)

Lunch was our normal routine, Sunday afternoon with my folks at the Captain’s Galley.  I had a side salad


and a baked potato with the tomatoes, onions, and cucumber from the salad.  I also snuck the two onion rings that came as a garnish for my mom’s chopped sirloin, that’s honey mustard dressing because I forgot to bring my own fat free Caesar Italian, but I just dipped the tines of my fork into the dressing and then speared the salad so I’d use less.

Tonight, we took this;


and made this:


It’s Barilla whole grain rotini with 1/2 ounce of chevre (purchased from Trade Joe’s), 1 tbsp olive oil, garlic powder, onion powder, basil, crushed red pepper flake and salt and pepper.  I had 2 cups of this.  I figure that I’ll have a salad if I get hungry later.  And some strawberries to cap off the evening. 

Joey and I are going for a walk in about 45 minutes!  Good night, everyone!