Cheesy Mushroom & Kale Stuffed Peppers

Hi! Maybe you’ve been wondering where I’ve been! So maybe I’ll start by explaining why I haven’t posted in a while. Last week I began to work on my post for tuesday and my computer just wouldn’t cooperate. It wouldn’t let me upload my pictures and wouldn’t load anything without freezing every 5 minutes. My laptop has been acting up lately but it was just one of it’s very bad days and I wasn’t having it. I was getting frustrated and I realized I didn’t want making blog posts to be a bad experience. I always want blogging to be a good experience and never have it feel like work. So I basically took that week off. Things like that can trigger my anxiety, and I did NOT want my blogging to be associated with my anxiety whatsoever, so I’m sure that’s completely understandable and relatable to most of you. And, I have ordered a new-to-me laptop so I won’t have to deal with those frustrations soon (it hasn’t arrived yet). Today seems to be a good day for my laptop, though. So here I am to tell you all about these delicious stuffed peppers! And what I’ve been up to during my hiatus.

I also didn’t post tuesday of this week. It was pretty much for the same reasons, but also to do with the fact I was busy from 7am right up until late in the evening. Once it was my free time to relax and make my post, It just felt so late and my laptop was acting up a little again and I just said screw it. I’ll start up again fresh on thursday. I new I’d have all kinds of free time today so I was up for it even if my laptop didn’t want to have a good day. I knew I’d have more time and patience anyway. But the reason I was so busy on tuesday was I had a super fun day planned out with my mom and my friend Emma! First I worked 7:00am-12:00pm. Then at 1 we headed out to do some strawberry picking! We came right back home and made some scrumptious strawberry rhubarb pies, and mom made jam, too! Here’s a few snapchats we took:

Incase you’re wondering, that’s me on the far left, and Emma is in the plum colored shirt! My pie is the main one in the photo on the right, and Emma’s is the one above it and to the left. It was such a fun day! Actually, while we were making the pies, I was heating up one of my leftover stuffed peppers to eat cause I was starving after all the picking we did! So, I can totally vouch for the fact that the stuffed peppers are also great leftover. Just make sure you heat them up in the oven and not the microwave! And I suggest actually adding a bit more shredded cheese on top if you do heat one up leftover 🙂

This recipe could also be great for a BBQ! Just cook them in the BBQ instead of the oven – maybe wrap them in tinfoil as well. Speaking of BBQ’s, I’m having a tropical BBQ tomorrow with a few of my friends from college. Well 2 of them are friends of my friends who I’ve come to know through them. But everything is going to be flamingos and pineapples and tropical florals and I’m super excited. I’ll have to tell you all about it in my post on tuesday! Until then, I hope you try out and enjoy these stuffed peppers! And I hope you have a great week with beautiful weather!


Cheesy Mushroom & Kale Stuffed Peppers

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 3
  • Yield: 3 peppers

Ingredients

  • 3 bell peppers (yellow red or orange)
  • 1/2 c uncooked quinoa
  • 1 1/2 c shredded marble cheese
  • 1 c chopped mini bella mushrooms
  • 3 stems of kale
  • 1 clove garlic / minced

Directions

  1. Remove the leaves of the kale from the stem, and rip up the leaves into smaller pieces
  2. Put 1 cup water on high til boiling. Add the quinoa, reduce heat to medium-low, cover and let cook 8-10 minutes.
  3. Preheat oven to 450.
  4. Heat olive oil in a pan over medium heat
  5. Add mushrooms and sauté until pretty much cooked. Add the kale and garlic.
  6. Sauté about 2 minutes, until the kale is wilted.
  7. Stir the shredded cheese, kale and mushrooms in with the quinoa.
  8. Cut the tops off the peppers.
  9. Add the quinoa mixture in each pepper until full.
  10. Place in the oven on a baking sheet with parchment paper (including the tops of the peppers).
  11. Bake for 20 minutes. Remove from oven and let cool 5-10 minutes. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


 



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