{"id":25694,"date":"2012-07-31T21:30:47","date_gmt":"2012-08-01T01:30:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25694"},"modified":"2012-08-02T20:30:24","modified_gmt":"2012-08-03T00:30:24","slug":"quinoa-stuffed-peppers%e3%82%ad%e3%83%8e%e3%82%a2%e8%a9%b0%e3%82%81%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%83%9a%e3%83%83%e3%83%91%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25694&lang=en","title":{"rendered":"Quinoa Stuffed Peppers
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Quinoa Stuffed Peppers<\/strong>
\nJuly 28, 2012<\/em><\/p>\n

My sister posts pictures of food that she makes at facebook. Terry saw her stuffed green peppers at facebook the other day and he told me that they looked very good. So I decided to make some myself last weekend. I would usually stuff peppers with ground beef and finish them with cheese on top. But since those options were out, I had to come up with new ideas. Here are my new version of stuffed peppers, quinoa stuffed peppers! They were finished with tomato sauce and a mixture of panko bread crumb and corn meal, which gave a crunchy texture on top. Take a look at the ingredients below if you are interested in the stuffing, topping, and sauce.<\/p>\n

Stuffing: quinoa, mushrooms, bella mushrooms, garlic, onion, chopped walnuts, ground flax seeds, tomato paste, thyme, parsley, salt, pepper, crushed red pepper,<\/p>\n

Topping: panko bread crumb, corn mean, olive oil<\/p>\n

Sauce: tomato ketchup, worcestershire sauce, hot sauce<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Quinoa Stuffed Peppers July 28, 2012 My sister posts pictures of food that she makes at facebook. Terry saw her stuffed green peppers at facebook the other day and he told me that they looked very good. So I decided to make some myself last weekend. I would usually stuff peppers with ground beef and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-25694","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25694"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25694\/revisions"}],"predecessor-version":[{"id":25752,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25694\/revisions\/25752"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}