Monday, March 26, 2012

Recipe - Meatless Monday: Stuffed Peppers

We have a bit of a dilemma in our house: I eat meat but my husband is a lacto-ovo-vegetarian...so cooking meals can be a tad challenging.  To be honest with you, I don't have the time nor the energy to prepare 2 separate meals at the end of the day, so I pretty much eat vegetarian for dinner (which I have no problems with).  Having said this...our meals need to be creative so we don't get bored.  I have a great and easy recipe that is delicious, healthy, vegetarian and can be substituted with all sorts of different ingredients to suit your taste buds.

Stuffed Peppers
Makes 4 servings

1 cup dry orzo, pastina, Israeli couscous (or other small pasta) or quinoa (my current fav)
3 cups baby arugula, spinach or other greens
1/4 cup crumbled feta/goat/Gorgonzola or other soft cheese
2 Tbsp Pesto
Salt and Pepper
4 small Red Bell Peppers, halved and seeded

Directions:
1. Preheat oven to 400F.  Cook pasta or quinoa according to package directions in salted water, drain (note: with quinoa, cook in veg stock or broth to enhance flavor of quinoa).
2. Return drained pasta/quinoa to pot.  Add arugula/spinach, crumbled cheese, pesto, S&P - stir to combine.
3.  Season inside of peppers with S&P.  Fill peppers with mixture, place in a 9x13 inch baking dish.  Cover with foil.  Bake peppers until tender - about 35-40 minutes.  Serve with favorite sauce or as a side with your protein main dish.

We had this for dinner today and let me tell you that it was delish (sorry no photos - too hungry to take any but I'll try the next time I make this dish).  For tonight's variation, I used a mix of brown rice and quinoa (cooked in veg stock), sauteed fresh baby spinach, gorganzola cheese and some Barilla Marinara sauce on top and it was yummy.  Try out this recipe using whatever ingredients you have on hand and I can guarantee that it will taste delicious and there won't be any leftovers!  Enjoy...