A couple of people who saw these two on Instagram last night asked for the recipe, so here it is:
QUINOA STUFFED PEPPERS:
4-6 Green Peppers – tops cut off, deseeded
2 lbs ground beef
1 Cup Quinoa
2 Cups of Chicken Broth
Prepare quinoa per instructions on the package it came in (usually 2 cups of water for 1 cup of quinoa) but use chicken broth instead of water.
While the quinoa is simmering, set the oven to roast at 350°F. Then saute the ground beef in a large pan until cooked through. Turn off heat. Once the quinoa is done, mix into the pan with the ground beef, adding the amount of quinoa you would prefer. I generally add about a little under 1/2 of the pot and save the rest to add to a salad the next day.
Place the peppers in a baking dish and overfill each pepper with the hamburger/quinoa mixture. I will place the rest of the mixture in another baking dish without the peppers and roast that as well.
Roast for 30 – 40 minutes until the peppers are a desired tenderness and the tops are crispy. Plate and serve. You can sprinkle shredded cheese on at the end and then broil on high for a nice, burnt cheesy effect. I prefer to skip the cheese and top with sour cream.
LUAU’S BRUSSELS SPROUTS
1 pound of brussels sprouts – halved lengthwise
Juice of 1 Lime or Lemon
Place halved brussels sprouts in a mixing bowl. Drizzle with olive oil to lightly cover the sprouts. Add juice and two to three pinches of salt, mix, cover and let stand for at least 20 minutes.
Heat a large pan on medium high. After the pan is heated, add enough Olive oil to thinly cover the bottom of the pan. Pour the sprouts into the pan. Use either tongs or chopsticks to turn every sprouts face down. Cover and let cook until the faces of the sprouts are browned/burnt to desired color. Cover and turn off heat and let stand for five minutes.
Plate and serve.