Wednesday, January 15, 2014

Recipe: Stuffed Bell Peppers, Vegetarian Style

This is one of my favorite meals and I'm so excited to share it with you. It's vegetarian. It's very cheesy. It's a little spicy. It's worth the wait. And if there are any omnivores out there worried about not eating meat, fear not. You'll be very full and hopefully more than satisfied.

I made this last night with a lot of fermented veggies I had in the fridge, and it was the best yet. Of course, you're not getting all the probiotics that way... Below is the recipe. Feel free to sub with fermented veggies if you have them, but it's great with fresh veg as well!

That said, it's not the prettiest thing to look at, but I tried to make it somewhat appealing!

2 red bell peppers
1 small red onions
1/4 cup of garlic brine (or 4-6 garlic cloves)
1 jalapeno (or 1 tbsp cayenne pepper)
1/4 pound of feta cheese
1/2 cup of another soft cheese (blue cheese or goat cheese are my favorite for this!)
1 tbsp dried paprika
1 tbsp dried thyme
1-2 tbsp of yogurt (or milk kefir)
grated parmesan cheese
1/2 cup of quinoa

Pre-heat the oven to 350.

Slice the bell peppers in half and remove the seeds/stem. Place them hollow side down in an oven safe pan. Put a little olive oil on them and cover with tin foil. Bake for 30 minutes.

While the peppers are roasting away, dice your onions, jalapeno, and garlic if necessary and toss them in a mixing bowl. (If you're using garlic brine, add that as well.) Add the feta cheese, your other soft cheese, paprika, and thyme. Mix well and add the yogurt - just enough to cover everything and really make a nice sauce. If you're using fresh vegetables, you might need to add up to 5 tbsp of yogurt to get everything properly covered.

Remove the bell peppers from the oven after 30 minutes. Take off the tin foil and turn the bell peppers over. Fill the bell peppers with the yogurt mixture and sprinkle grated parmesan cheese on top of each one. Place the bell peppers back in the oven for another 30 minutes.

While the bell peppers are roasting (again), it's time to start the quinoa! You can follow the directions on the packet or, if you don't have any instructions, just double the amount of water to quinoa. For example, boil 1 cup of water with 1/2 cup of quinoa and stir until the water has been absorbed.

And finally I place the stuffed bell peppers on a little bed of quinoa. Enjoy!

Total Time: Approximately 1 hour and 5 minutes
Serves: 2-4 people

No comments:

Post a Comment