Sometimes stuffed peppers seem like so much work. I don’t really know why, but maybe it has something to do with the fact that you have to make a filling and then bake it and then…okay, I really have no good reason. They’re actually pretty easy, can be made in large batches, and you can make them with all sorts of flavors! Well, this quinoa and vegetable stuffed roasted poblano peppers recipe is all of the about. Except NOT a lot of work.
Bread has sort of scared me. I mean, I love bread, but making it always seemed like such a hassle. So much planning and waiting…. But what I never really thought about, was that all that waiting actually means that it isn’t THAT much work to make a wonderful loaf of bread. It just means you need to be alert enough to respond to a timer going off! This no-knead dutch oven bread has the added bonus of not needing to be kneaded (hehe) so it’s a great place to start is you’re a little hesitant about bread making as well.
Roasted veggies and roasted potatoes are nothing new. They’re a side dish I usually whip up at the last minute because I’m bound to have something roastable, and some sort of herb laying around. But with that, we can never let ourselves over estimate the simple, right? Sometimes simple is best, good, and even great. And these rosemary roasted purple potatoes are fantastic.
I can’t say I make a lot of breakfast foods. I usually keep breakfast pretty simple – eggs, fruit, the occasional bacon on a Sunday morning. Pancakes and waffles and french toast and all those yummy treats I usually reserve for breakfasts out as a special treat. But after making this super easy vanilla dutch baby, I might be making variations of these all the time now.