After my normal Tuesday grocery delivery, I spent my usual time in the kitchen prepping vegetables. Today I decided to do a nice lot of roasted veggies. They take up less room in the fridge and are instantly ready for different meals. As usual I saved all the trimmings and made about a litre of vegetable stock.
The chopped veggies ready for roasting.
The fruits of today’s labours.
This was another meal prep session I did last Friday.
Last week I also tried a new recipe, Santa Fe Qhinoa Stuffed Peppers. Here is the stuffing being cooked. It is nice and spicy and has black beans.
I roasted some sweet red peppers. These long peppers came out rather flat, unfortunately, when they got soft in the oven.
After they were stuffed, I had to hold them together with the aid of some cocktail sticks.
Unfortunately I forgot to photograph them after they came out of the oven, but they didn’t look too different – the stuffing was slightly browned on top and they were slightly crispy. Delicious!
