We’ve finally moved into a new place of our own in New Zealand and it’s frickin’ tiny. It’s only for a few months though, so I should be able to deal with the mini fridge, hot plates, and toaster oven…it’s like the college dorm room I never had… As long as my NutriBullet stays alive, we should be all good!
I managed to make these beauty quinoa stuffed bell peppers on the hot plates and in the toaster oven, so if I can do it, you can too! They tasted amazing and made perfect leftovers for lunch, and you can even freeze them (if your freezer is bigger than 20 cm).
Jokes aside, I’m really excited to be settling into this place, and exploring a new area. I’m also looking forward to buying a bed….the floor is not that legit #early20slife
Back to the peppers– you can really clean out your fridge and use any vegetables you like. It would be nice to use an eggplant along with the zucchini, but really anything will do. The fresh mint and parsley is key, though…so much fresh flavour in there. I’ve also cooked stuffed peppers the traditional way where you cut off the top and leave them standing, but I find that this way just makes way more sense. It’s faster and easier and I can’t argue with that. I’ve used quinoa for the grain here because I love the amount of protein it provides but you could experiment with rice, orzo, couscous, buckwheat, farro, etc. You could top these with some feta cheese, but we tried to stay dairy-free and topped them off with a baba ganoush flavoured hummus.
My pictures really don’t do this recipe justice, as we were in a huge hurry to get out the door to a short film festival (where Rhys was in a movie!!) so I hope you will give these a try for yourself and enjoy these as much as Rhys and I did!