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Quinoa Stuffed Roasted Peppers

Stuffed Roasted Peppers.jpg

My Quinoa Roasted Stuffed Peppers are really flavorful and delicious. I promise you, the fact that there’s no meat in this recipe is not an issue. The colors and texture I’ve incorporated in this dish will blow your mind!


Flat Leaf Italian Parsley






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Photo Mar 30, 8 09 45 PM

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Stuffed Roasted Peppers


Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 3-quart saucepan, 2 (9 x 13) baking dishes, chef’s knife, 10-cup food processor, 12-inch sauté pan, 8-inch sauté pan, 2 large mixing bowls

1 tablespoon of olive oil, extra for the tops of the stuffed peppers
2 red bell peppers, cut in half and seeded
2 orange bell peppers, cut in half and seeded
2 yellow bell peppers, cut in half and seeded
1 1/2 cup of frozen peas, thawed
1/4 cup of pine nuts, toasted
4 sun-dried tomatoes, roughly chopped
2 cups of Roma tomatoes, seeded, diced, and drained
1 onion quartered
2 large garlic cloves, roughly chopped
1 pint of cremini mushrooms, quartered
1 chipotle pepper in Adobo, seeded and minced
2 tablespoons of thyme leaves, chopped
1 1/2 cups of wheat germ
1 1/4 cups of vegetable stock plus 6 tablespoons, unsalted
1 cup of quinoa

Note: You may have to trim a very thin slice off the bottoms of each pepper so they will stand upright. Be careful not to cut too much off exposing the inside of the pepper.

Preheat oven to 400-degrees F.
Arrange the peppers on two rimmed baking sheet pans. Cook for 30 minutes allowing them to soften before filling.

In the meantime start by making the filling. Add quartered onions and garlic to the food processor. Pulse until finely chopped, transfer to a large mixing bowl. Next, add the mushrooms and sun-dried tomatoes to the food processor, again, pulse just until finely chopped. Add the chipotle pepper and the processed mushrooms and sun-dried tomatoes to the same bowl.

Add the drained Roma tomatoes and fresh thyme leaves to the bowl, mix to combine. Set aside.

In a small dry sauté pan over medium-low heat add the pine nuts. Cook, swishing the pan around, for about 2 to 3 minutes or until you start to smell their aroma. Immediately remove from the heat. Set aside.

Start by rinsing the quinoa in a fine-mesh sieve. If you’ve never made quinoa, it’s really easy. First, you always want to do a quick rinse of the quinoa to remove the *saponin. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

In a large heavy-bottom pot over medium-low heat add (or leave) some of the water remaining on the quinoa so that it’s moist. Add the quinoa to the heated pan. Make sure not to overcrowd. Using a whisk, quickly stir the quinoa around allowing any excess water to be absorbed by the grains of quinoa.

Once the water is completely absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue stirring until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork. Transfer to a large mixing bowl.

After 30 minutes remove the peppers out of the oven.

In a large sauté pan over medium heat add the olive oil. Transfer the processed vegetables to the pan. Cook, stirring occasionally until tender, all liquid has evaporated, and the vegetable mixture has thickened, 10 to 12 minutes. Add the thawed peas and toasted pin nuts, stir to combine. Continue cooking for an additional 2 to 3 minutes.

Combine the vegetable mixture with the cooked toasted quinoa. Stir to combine. Using a large spoon fill all 16 peppers to the top. Arrange the peppers, side by side, in the baking dishes. Sprinkle wheat germ evenly over the top of each pepper. Top each one with shredded Mozzarella.

Drizzled 1 tablespoon of olive oil over the top of each pepper. Add 3 tablespoons of vegetable stock into the bottom of each of the baking dishes.  Bake for another 30 minutes.  To finish, turn the oven to broil setting, (keep a close eye) and cook for around 5 minutes or until the cheese and the tops become a light golden brown.

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Quinoa Stuffed Roasted Peppers



I know that everyone has an opinion about what’s good for us and what’s not. After watching the documentary Forks Over Knives, I learned a few things about how food affects our health. I’ve decided that a least twice a week that I’m going to make a whole plant-based, dish. I know this may take some planning but I suppose I have to start somewhere.

Being a server my biggest weakness is drinking coke. I love coke out of the fountain. So starting now I’m giving it up and reaching for the water instead. I’m going to stick with this plan for 6 months and see if these changes make any difference in the way I feel and look. I’ll keep you posted.

This dish a great for entertaining. The beautiful colors of the peppers will catch the eyes of all your guests. These vegetarian Quinoa Stuffed Roasted Peppers are full of flavor.

Quinoa Stuffed Roasted Peppers

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Strawberry Tarts With French Pastry Cream

Strawberry Tart With French Pastry Cream

These Strawberry Tarts With French Pastry Cream are easy to make yet elegant enough to WOW your guests.


Fresh Mint Leaves


Vanilla Beans

Pastry Cream (2)

Pastry Cream (3)

Pastry Cream (6)


Pastry Cream (5)

Pastry Cream (1)

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Tip: Reserve your vanilla bean pod(s) to add to your granulated sugar. You’ll have vanilla-flavored sugar for coffee, desserts, or any recipe that calls for sugar.

Strawberry Tart With French Pastry Cream

Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Cook Time: 45 minutes
Yields: 6 individual tarts
Equipment: 6 individual (4 1/2 inch) tart pans with removable bottoms, 2 rimmed baking sheet pans, Stand mixer fitted with the whisk attachment, 1 pastry brush

Note: If making your own pie crust, the time of this recipe will vary (tip: make the pie crust the day before)

Homemade Pie Crust,
(click the link below for recipe)
1 quart of whole milk
1 vanilla bean, seeded, reserve vanilla pod
1/2 teaspoon pure vanilla extract
1 tablespoon butter, unsalted
1 tablespoon heavy cream
6 large egg yolks, room temperature
6 tablespoons cornstarch
3/4 cup granulated sugar
1 pinch of Kosher salt
24 to 26 strawberries, hauled and halved lengthwise
1/4 cup apricot jelly
1 tablespoon water
Fresh tiny sprigs of mint, for garnish

Directions For Pie Crust:
Preheat oven to 375-degrees F.
Start by adding a light sprinkle of all-purpose flour on your board. Roll out the dough and fit into the tart pans. Do not stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered foil, butter side down, and fill them with dried beans. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes, or until lightly golden brown. Set aside to cool completely.

Directions For Pastry Cream:
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks, Kosher salt, and sugar on medium-high speed for 3 to 4 minutes, or until very thick. Reduce to low speed, add the cornstarch. In a saucepan, on medium-low heat add milk vanilla seeds and pod.  Bring the milk up to the *scalding point.

With the mixer still on low speed, slowly pour the hot milk into the egg mixture. Pour this mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon. Do this until the mixture thickens, 5 to 7 minutes. Don’t worry when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes. The custard will come together and become very thick, pudding-like.

Off the heat, add the pure vanilla extract, butter, and heavy cream, whisk to combine. Pour the custard through a sieve into a bowl to ensure there the custard is completely smooth. Place plastic wrap directly on the custard and refrigerate until cold.

Fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Garnish with a small sprig of fresh mint.

In a small saucepan over low heat, melt the apricot jelly with 1 tablespoon of water until smooth and glaze-like. and brush the top of the tarts.

*Scalded milk: Scalded milk is milk heated right before the boiling point. Bubbles appear around the outer edge of the liquid and stay there continuously.

Click the link below for my recipe for Homemade Pie Crust.

Homemade Pie Crust

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