There are times when you just need to use up ingredients already in your fridge or pantry.

These Southwest Stuffed Bell Peppers are made for those days.

Change up the filling according to what’s on hand and you have an easy week night dinner that the whole crew will love!

The key ingredient categories in Southwest Stuffed Bell Peppers are:

Ground meat (chicken, turkey, beef or vegetarian meat substitute): we used ground chicken

Canned beans (black, kidney, white, or chickpeas): we used black beans

Cooked rice or grain (white rice, brown rice, quinoa, or couscous): we used leftover cooked rice and quinoa

Tomatoes (canned or fresh diced tomatoes, salsa, or tomato sauce): we used canned fire roasted diced tomatoes

Shredded Cheese (cheddar, monterey jack, pepperjack, or colby): we used monterey jack

Aromatics (onion, shallot, garlic, jalapeno, scallion, and/or cilantro): we used diced onion and jalapeno, and fresh cilantro

Seasoning (chili powder, cumin, oregano, garlic powder): we used them all

Besides being as satisfying as a casserole or comfort food, Southwest Stuffed Bell Peppers are a healthy and hearty meal.

Did you know that red bell peppers compared to green bell peppers have 10 times more beta-carotene and are loaded with Vitamin C, Vitamin A and are rich in antioxidants?

And they make terrific leftovers for lunch the next day!

Enjoy!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Southwest Stuffed Bell Peppers

Change up the filling according to what's on hand and you have an easy, healthy and hearty week night dinner that the whole crew will love!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Ingredients

• 4 bell peppers halved, seeds removed
• 2 cups cooked rice or favorite grain such as quinoa or couscous
• 1 Tbl olive oil
• 1 sweet onion diced
• 1 jalapeno fine diced
• 1/2 pound ground chicken or turkey, beef or meat substitute
• salt & pepper
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground oregano
• 1 15 ounce can black beans, drained and rinsed or kidney or white beans
• 2 1/2 cups shredded monterey jack cheese, reserve 1/2 cup for topping or cheddar or pepperjack or colby
• 1/2 cup fresh cilantro leaves chopped

Instructions

• Preheat oven to 375 degrees F. Place halved bell peppers cut side up in a shallow baking dish.
• In a large skillet, saute onion and jalapeno in olive oil until translucent, about 5 minutes. Add ground meat, season with salt & pepper and brown until cooked through, breaking into pieces with wooden spoon. Add the garlic powder, chili powder, cumin and oregano, stir to combine. Remove from heat and fold in beans and cooked rice (or grain), 2 cups shredded cheese, and chopped cilantro.
• Stuff pepper halves with filling. Bake for 30 minutes covered in foil. Remove foil, top with remaining 1/2 cup shredded cheese and bake uncovered for an additional 15-20 minutes until peppers are tender.

Notes

For Vegetarian version, substitute meat substitute for ground meat.

The post Healthy Southwest Stuffed Bell Peppers appeared first on Lemony Thyme.

I made a big batch of Gazpacho to take to a family gathering.  I thought it would be a nice refreshing change and it was.  However, even after our party I had a good amount left, along with my favorite fine diced confetti colored veggies.  This is how the Gazpacho Grain Bowl with Confetti Veggies was born.

I prepared a batch of Quinoa combined with wild rice, split peas, orzo and couscous.  Seasoned it with salt, pepper and cumin.  Delicious.  This became the base for our bowl, although today for lunch I added a layer of fresh baby spinach as well.

One of my favorite ways to serve Gazpacho is with fine diced multi-colored raw veggies sprinkled on top.  Choose any of your favorites like tomato, zucchini, yellow squash, cucumber, jalapeno, red onion…  And personally, nice fresh gazpacho loves a squeeze of lemon juice.  I added about a half cup of the above to our grain bowl, finished with a generous drizzle of Gazpacho.  Here’s our go-to Gazpacho recipe.

Gazpacho Grain Bowl {with Confetti Veggies} is so delicious & healthy, bursting with fresh from the garden flavor.  This will definitely become a new Healthy Choices favorite as we head into summer.

Print

Gazpacho Grain Bowl {with Confetti Veggies}

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups Gazpacho see recipe link in post
• 1 cup quinoa or favorite grain blend
• 2 cups finely diced veggies like zucchini tomato, summer squash, radish, cucumber, bell peppers, jalapeno.
• 4 lemon wedges
• 1 tsp. cumin
• salt & pepper to taste
• fresh baby spinach optional

Instructions

• Prepare gazpacho according to recipe in post. Chill.
• Prepare quinoa or grains, according to package instructions. Season with cumin, salt & pepper. Can chill or serve warm.
• Per bowl, spoon a 1/2 cup of cooked grains in bowl. Add fresh baby spinach (optional), 1/2 cup of gazpacho and 1/2 cup diced confetti veggies.

Notes

WW Pts+ = 5 points

The post Gazpacho Grain Bowl {with Confetti Veggies} appeared first on Lemony Thyme.

Mushroom, Sausage & Sage Quinoa Stuffing.

I could make a meal out of stuffing.  In fact I’m sure I have on more than one occasion.  This particular recipe was exceptional.  It had some key ingredients like lots of celery, carrots, and onion.  But it also had some special flavor boosting components.

To begin I browned off some ground sausage, followed by sliced mushrooms and set them aside.  Next came a good amount of butter and a few sprigs of fresh sage and thyme.  I allowed the herbs to infuse the butter before adding lots of diced carrots, onion, and celery.  Once they were tender I added in some minced garlic and sautéed for another minute.

Because we make roast chicken dinners nearly every week we always have tubs of frozen chicken stock in the freezer.  I thawed about 4 cups of broth and added it to our veggie mixture to come to a boil.  At that point turned off the heat, removed the sprigs of sage and thyme, and added in my cubed crusty bread.  Voila stuffing.

It was good, really good.  Yet there was no reason not to include a couple cups of cooked quinoa that was taking up space in the fridge.  It became great, really great.  Voila great stuffing.

Mushroom, Sausage & Sage Quinoa Stuffing.  There’s a chicken waiting for you.

Print

Mushroom, Sausage & Sage Quinoa Stuffing

Prep Time 35 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. ground pork sausage
• 8 ounces sliced mushrooms
• 4 Tbl. butter
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 1 large onion diced
• 2 carrots diced
• 3 celery ribs diced
• 4 cups chicken broth
• 1 multi-grain baguette large cubed & toasted (about 5 cups)
• 2 cups cooked quinoa prepared according to package instructions
• salt & pepper to taste

Instructions

• Preheat oven to 325 degrees. Slice baguette into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 20 – 25 minutes, stirring occasionally. Test for crunch and bake an addition 5-10 minutes if necessary.
• Meanwhile, in a Dutch oven, brown sausage and remove to drain. Add mushrooms and allow to caramelize over medium heat for 8-10 minutes. Reserve with sausage.
• Add butter and herb sprigs to pan over low heat; sauté for 5 minutes. Add onion, carrots, and celery to pan and sauté until tender, about 10 minutes.
• Add chicken broth and bring to a boil. Remove from heat and remove herb sprigs. Gently fold in toasted bread cubes and cooked quinoa. Season with salt & pepper to taste.
• Pour stuffing into a 2 quart buttered casserole or use to stuff a whole roasting chicken.
• If serving as a casserole, bake stuffing at 350 degrees for 30 minutes. If stuffing a chicken, see recipe link in post.

The post Mushroom, Sausage & Sage Quinoa Stuffing appeared first on Lemony Thyme.

Mushroom & Kale Quinoa Breakfast Bowl.

It was 52 degrees in our bedroom this morning.  Somehow opening a window ever so slightly seemed like a fine idea at bedtime.  Brrrr.  So while I lay snuggled deeply into my bed I did a mental inventory of the ingredients in my fridge and pantry.  If there was one thing that would get me out from under the covers, it was breakfast.

A nice warm breakfast bowl, like the kind they make at our local biscuit barn would certainly do the trick.  However, in an attempt to stay on track with my healthier eating…..I replaced the base of biscuits and gravy with my new bff quinoa.  You could easily substitute farro, barley, brown rice, or even oatmeal.

I prepared the quinoa my trusty way.  1 cup quinoa to 2 cups water.  Rinse quinoa in a fine mesh strainer for a minute or two.  Then combine with the water in a 1 1/2 quart saucepan.  Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes.  Turn off the heat and allow to stand for 5 more minutes.  Do not lift the lid.  Fluff with fork before serving.

For veggies I diced up some carrot and onion, then trimmed up a good handful of kale and button mushrooms.

Or should I say BUTT-on mushrooms.  Too cute not to share.  I think this was my gentle reminder of why my healthy breakfast bowl was the right choice ;)

I sautéed the onion and carrot with some minced fresh sage leaves in a little Wild Mushroom & Sage EVOO until almost tender, then I added in the sliced mushrooms and allowed them cook down releasing their liquid.  I tossed in the chopped kale at the end wilting it slightly.  I seasoned the veggies with sea sat & freshly cracked pepper and removed them from the skillet while I fried my egg.

I drizzled my cooked quinoa with a little more olive oil and a sprinkling of salt & pepper.  Tossed that with my cooked veggies and topped of my breakfast bowl with a nice sunny-side up fried egg.

This hearty Mushroom & Kale Quinoa Breakfast Bowl was the perfect start to my chilly day and will carry me well into the afternoon.  What’s your favorite breakfast in a bowl?  I have so many favorites.  See below for a few others you might enjoy.

Print

Mushroom & Kale Quinoa Breakfast Bowl

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 426kcal

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 large carrot fine diced
• 1 medium onion fine diced
• 4-6 fresh sage leaves minced
• 4 oz. button mushrooms sliced
• 1-2 cups kale trimmed of rough stems and chopped
• 2 Tbl. wild mushroom & sage olive oil or favorite, divided
• 2 eggs
• sea salt & freshly cracked pepper

Instructions

• Rinse quinoa in a fine mesh strainer for a minute or two. Then combine with the water in a 1 1/2 quart saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Turn off the heat and allow to stand for 5 more minutes. Do not lift the lid. Fluff with fork before serving.
• Saute carrot, onion and sage in one Tbl. olive oil over medium heat until almost tender, add mushrooms and allow to cook down so they release most of their liquid. Add kale and cook for 2-3 minutes until wilted. Season with salt and pepper, remove from skillet and reserve. Fry eggs in same skillet.
• To serve toss quinoa with olive oil and season with salt and pepper. Stir in sautéed veggies. Fill your favorite breakfast bowl, then top with fried egg.

Smoky Shrimp Diablo with Baked Eggs

Baked Eggs in Grits {with Spinach & Fresh Herbs} 

Baked Eggs in Bread Bowls

Corned Beef Hash with Poached Egg

The post Mushroom & Kale Quinoa Breakfast Bowl appeared first on Lemony Thyme.

One of my ‘healthy eating’ work buddies brought in the most delicious salad to share.  One bite in, just one….and I was recreating this salad in my mind to share with you.  We decided to call it Quinoa & Raw Veggie Salad.

The idea of this salad is to add a good variety veggie colors and textures to the cooked quinoa.  That’s what makes it so special…..that and the lovely lemon vinaigrette.

I used carrot, celery, red onion, zucchini, fresh corn, radish, chickpeas, edamame, and kale.  My buddy Mel also added shrimp….fabulous!!  The idea is to add your favorites and make it your own.

Quinoa Tip:  Before boiling, I like to rinse my quinoa under cool running water for about a minute using a fine mesh strainer.  I then add the 1 cup of rinsed quinoa and two cups of water to a 1 1/2 quart saucepan.  Bring to a boil, then cover and reduce heat to low simmer.  Cook for 15 minutes, then turn off heat.  Allow to sit an additional 5 minutes without removing lid.  Perfect, fluffy quinoa every time.

For the dressing, just a nice light olive oil, fresh squeezed lemon juice, minced garlic, salt & pepper vinaigrette.  The addition of freshly chopped herbs would be a natural with our Quinoa & Raw Veggie Salad.

I will be making this salad on a regular basis to take to the office for lunch.  The chickpeas and edamame pack a nice protein punch to get you through the afternoon. Don’t worry that the recipe makes a generous batch, once you introduce this to your work family there will be plenty of volunteers to help you {Share the Love}.

Print

Quinoa & Raw Veggie Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 351kcal

Ingredients

For the salad…

• 1 cup quinoa prepared according to package instructions
• 1 carrot diced
• 1 celery stalk diced
• 1 small zucchini diced
• 1 ear fresh corn kernels cut off cob
• 5 radishes fine diced
• 1/4 cup red onion fine diced
• 1 15- ounce can chickpeas drained and rinsed
• 1 bag Steamfresh edamame steamed for 3 minutes, removed from shells
• 1-2 cups fresh kale thick stems removed, chopped
• chopped fresh herbs such as cilantro, mint, or parsley, optional

For the dressing…

• 1/3 cup olive oil
• juice of 1 lemon
• 1 Tbl. minced garlic
• salt & pepper to taste

Instructions

• Prepare the quinoa according to package instructions. Allow to cool room temperature.
• Toss the cooled quinoa with the diced veggies.
• Combine dressing ingredients and gradually pour over quinoa mixture, stirring as you go. Adjust salt & pepper to taste. Serve chilled or at room temperature.

The post Quinoa & Raw Veggie Salad appeared first on Lemony Thyme.

Today I had the pleasure of cooking for my work family.  I believe if you’re going to call a mandatory meeting during the lunch hour, at minimum provide them a lunch made with love.  And so we did.  We had an Antipasto tray, Mexican Chicken Soup, Tomato Bread Salad, Caprese Salad, Melon Carpaccio, and Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette.  We had planned to have fresh baked cookies for dessert.  Leftover lunch turned into 3 o’clock break snacks and cookies were declared ‘tomorrow’s’ treat.

We added fresh blueberries, ripe mango, cubed cucumbers, and dried cranberries to our salad.  You could change it up adding strawberries or pineapple or even fine diced jalapeno.

This dish is so summery light and delicious.  One of my co-workers said it best…this could be dessert.  The fresh herbs add just the right depth of flavor and the lemon combined with the fruit sweetness gives the salad a beautiful tart finish.  It was a hit, even for those of us who said “Quin-WHAT?”  And check out all the amazing health benefits quinoa has to offer….just a little bonus!

The post Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette {Share the Love} appeared first on Lemony Thyme.

A family tradition seems to be forming here.  Sunday’s with Shelby.  I like it.  It’s a chance for me to dabble with recipes that will entice my kid to get out of bed and head my way.  She is becoming a wonderful cook herself and now brings us samples of her latest culinary creations.  Today we exchanged Quinoa Salad recipes. 

She was met with forks as she came through the door, her dish almost missed the photo shoot.

Her version was bursting with fresh summer veggies dressed with a lemon maple vinaigrette…..crisp and delicious.  She combined quinoa with lightly steamed broccoli, cauliflower, and green beans.  Then added red pepper, cucumber, grape tomatoes, celery, onion, cilantro, and scallions.  Her dressing was a combination of maple syrup, lemon juice, a touch of Dijon mustard, garlic, olive oil, cayenne, salt & pepper.  This colorful dish had really great flavor combinations.  

My salad combined quinoa with strawberries, pineapple, roasted butternut squash, scallions, red onion, cilantro, lemony thyme, mint, toasted almonds, coconut, sunflower seeds, and oats.  The dressing was key lime juice, olive oil, cilantro, lemony thyme, sea salt & fresh cracked pepper.  I love quinoa.  I haven’t always, but now I do.  It begs you to add flavor and never complains about what you choose.  It’s a fantastic source of protein, fiber, and antioxidants. 

Here’s to you kid.  I can hardly wait until next Sunday.

The post Quinoa Salad with Fruits & Citrus ~ Quinoa Salad with Crisp Summer Veggies {Sundays with Shelby} appeared first on Lemony Thyme.