Tuesday Tangents

Last night I wanted to use up some fresh vegetables (bell peppers and squash) around the house. I was thinking of things in the pantry that would work with them and came up with quite a tasty and healthy meal!

Summer Vegetable Peppers

Serves: 3 | Prep Time: 30 mins | Total Time: 60 mins


  • 3 bell peppers
  • 1 C spinach
  • 1 medium yellow squash
  • 1/3 C dry quinoa
  • 1 C red kidney beans (I used canned)
  • 1 clove garlic
  • 1 tsp olive oil
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • salt and pepper to taste


1. Pre-heat oven to 375. Cook quinoa according to directions. While cooking, begin prep. Dice yellow squash. Cut bell peppers in half lengthwise, removing seeds and gills. Rinse and drain kidney beans.
2. Heat oil in skillet. Add squash. Once tender, add garlic, onion powder, chili powder, and cumin. Add kidney beans and cooked quinoa. Add spinach and fold until wilted.
3. Add 1/8 cup water to bottom of baking dish. Fill bell pepper halves with mixture. Place peppers in baking dish.4. Bake peppers for 25-30 minutes, until edges become slightly translucent. ENJOY!!! Great as main dish or side.


And since it’s shark week and all…I may or may not have mentioned that hub’s calendar is blocked off for the entire week, as soon as the dates are announced. I’ll have him back after it’s over. I think I found hubs childhood photo when digging through some stuff last night!!! I seriously laughed and snorted for about 20 minutes when I found this on tumblr.


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