Pumpkin-Kale-Quinoa Stuffed Peppers

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Okay, okay, I have jumped on the crazy pumpkin bandwagon at last. I was doing just fine resisting all the pumpkin muffin, pumpkin, cookie, pumpkin cheesecake, pumpkin coffee, pumpkin coffee cake, pumpkin ice cream, pumpkin smoothie recipes. Because, you know, I’m still hanging on to summer. It helps a little that fall hasn’t arrived in NC, at least not in any meaningful way. Fall here is like a teenage girl texting–here one second, completely distracted and bumping into people the next.

Summer seems to focus on us like a laser beam, so I’m sticking with it until fall decides to pay attention.

I did decide to acknowledge fall this weekend, however, when I saw this recipe from Amy at What Jew Wanna Eat. It is easy, delicious, and made the most of foods that are available right now, like fresh bell peppers from our garden, organic kale, sweet onions and locally made organic cheddar cheese. The only substitutions I made from her recipe were to use kale instead of spinach and plain almond milk instead of milk–both worked great! I added the chopped kale raw and it cooked just fine. Next time, I may try this with sweet potato instead of pumpkin since we are typically up to our ears in them by November!

This recipe is flavorful, nourishing, and absolutely delicious. Measurements and cooking times are spot on. All the thing you want in a healthy, fall (or late summer) supper. Click HERE to get the full recipe!

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Sweet Potato, Chorizo and Pepper Pizza

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This pizza is a knife and fork pizza. Or at least a two napkin pizza. It is chock full of late summer goodness, like roasted sweet potato, sweet onions, locally made chorizo sausage, and colorful, fresh bell peppers. This pizza is a meal In itself. I had originally planned to have a salad with dinner, but once I saw how huge the pizza was, I decided to save the salad for another night!

Pizza is one of those incredibly versatile meals that can make the most of whatever you have in the pantry or refrigerator. I’m including my whole wheat crust recipe because it is filling and higher in protein and fiber. You could replace it with whatever crust you like, though. I’m definitely going to make this again during football season!

Sweet Potato, Chorizo and Pepper Pizza (makes 4-6 serving)

  • 1 recipe whole wheat pizza crust (see below)
  • 1 large sweet potato, roasted, with flesh removed from skin (compost the skin)
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 3 bell peppers (I used 1 each of red, yellow and green), washed, seeded and chopped
  • 3 chipotle peppers in adobo sauce (optional)
  • 1 lb. chorizo bulk chorizo sausage
  • 1 cup canned organic black beans
  • 2 cups shredded Mexican blend cheese
  1. Prepare the pizza crust and let rise.
  2. Preheat oven to 400 degrees.
  3. In a 12″ skillet, brown the chorizo sausage over medium heat. Place a strainer over a thick layer of paper towel and pour sausage and drippings into the strainer and set aside.
  4. Return the skillet to the heat, and add the olive oil, onion, garlic and peppers. Stir together and cook over medium heat for about 15 minutes or until all the vegetables are soft and there is no liquid in the pan. Remove pan from heat.
  5. On a lightly greased or flour dusted baking sheet, stretch dough out to make your pizza shape (I prefer square pizzas, but that’s me).
  6. Spread the sweet potato over the crust and sprinkle the drained chorizo over the sweet potato.
  7. Add black beans on top of the sausage, then add the pepper mixture over all.
  8. Cover the vegetables with a generous amount of cheese.
  9. Bake the pizza for 15-20 minutes.
  10. Cut and serve immediately.

Whole Wheat Pizza Dough (makes 2 rounds of dough)

  • 1 pckg. yeast
  • 1 3/4 c. warm water
  • 4 c. whole wheat all-purpose flour
  • 2 tsp. Kosher salt
  • 2 Tbsp. olive oil
    1. Dissolve the yeast in the warm water and let sit for 5 minutes until completely dissolved and a bit foamy.
    2. In the bowl of a standing mixer (w/dough hook attached), combine flour, salt and olive oil.
    3. While mixer is running on low/med low, add yeast water to the flour in a stream.
    4. Allow mixer to knead dough for about 4 min.
    5. Cover bowl with a towel or plastic wrap and let stand in a warm place for 1.5 hours or until doubled in bulk.
    6. Punch down dough and divide into two pieces (we divided it into 3). Each ball will make a pizza. You can freeze half for another time or let each dough ball stand covered for 20 minutes.
    7. Shape and make your pizzas according to the recipe directions.
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