The other night we had my adopted daughter over for supper. She said she would est anything we ate so this is what we came up with. I was a little nervous having never made either one of the following recipes.
I did kinda make my own tweaks.
I added a whole package of cream cheese (oops!! 8 oz instead of 3 oz) but it turned out tasty. I added two cups of Italian blend shredded cheese instead of 1/2 cup cheddar. I really wanted fresh onions, but had to settle for onion powder.
My favorite tweak turned out to be adding protein rich quinoa instead of brown rice. I cooked up two cups dry, so I’m sure it was more than two cooked cups. However, I also made more than 6 pepper halves. I do wish I had had more spinach as I like that sort of thing. I used bell peppers from my dad’s garden so they are a but smaller than from he grocery store.
After I got the peppers into the oven, I marinated three large portabella mushroom caps in a whole bottle of Italian dressing. I allowed them to marinate about 15-20 minutes-the peppers take plenty long, you have time.
The peppers cooked for about 45 minutes. The cheese was melty, the ingredients hot and the peppers tender.
After a 20 minutes in the Italian dressing, I threw the caps into a skillet one at a time on medium heat. Just enough to get warm all through and a little browned. Each one took about five or seven minutes.
The “burgers” had feta cheese, tomato, onion and spinach between buns.
The peppers could be cut up or eaten by hand depending on preference. It was a fantastic supper and so filling that we didn’t even consider making dessert.
Big thanks to Beth, for the portabella burger recipe.