Finally!

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Forever ago, I had mentioned this vegetarian stuffed pepper dish I wanted to share with you! After noticing that peppers are dirt cheap (mine didn’t survive the surprise heat wave), I realized this would be a great opportunity to make them! Although this dish does require some oven time, the light, flavorful dish still makes a great summer meal!

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Notice the cheesiness! Ok when I said light, I meant light in flavor, but really I think calorie wise this dish is pretty fair too. Hear me out, in a sec.

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See my block of cheese? I’ve been using this type of cheese more and more (as opposed to the bagged stuff). Why? It melts. It has a more intense taste. Although it can be higher in calories, you can get away with using less because of the first two reasons I just mentioned! Also realistically, it is often comparable in price, you would be amazed how far a block goes when you shred it.
So what do you need?
3-4 bell peppers (I’d actually suggest 4 unless you don’t mind a little leftover rice mix)
2 cups of shredded provolone (I used smoked provolone)
1/2 zucchini, chopped thinly
1/2 cup chopped onion
1 clove garlic, minced
packet of Knorr vegetable mix (optional)
1/2 cup frozen corn
1/4 cup parsley, chopped
1 1/2 cup brown rice (10 minute type)
2-2 1/2 cup water (could use veggie/chicken broth if you omitted Knorr vegetable mix) chicken broth is not vegetarian 😉
1-2 tablespoon Jalepeño, minced
1/3 cup pine nuts toasted

1. Preheat oven 400.
2. Cut peppers in half keeping stem intact. Clean out seeds. Mist cut peppers with oil and cook in baking dish for 20-25 minutes or until soft.
3. In a large deep skillet, spray with oil and bring up to medium heat.
4. Add garlic to oil and push around pan for about a minute (never burn your garlic or your dish will be bitter.)
5. Add onion, zucchini, jalapeno and cook until soft.
6. In tiny skillet, warn your pine nuts over low heat, toss occasionally. They will be fragrant when they are done.
7. Add 1 3/4 cup water/broth to skillet with onion mix in it. Add Knorr mix if you are using it. Bring up heat to a boil.
8. Add rice and corn. Cover and cook for about 10 minutes, stir occasionaly. Add additional water/broth if there is not enough to properly boil your rice.
9. When rice is soft, stir in parsley, provolone and toasted pine nuts.

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10. Removed cooked peppers from oven. Stuff with rice mixture.

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11. Cook for 10-15 more minutes just to allow everything to heat up well.
12. Serve!

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4 responses »

  1. For those who have trouble with digesting peppers, I bet that would be good rolled in a lettuce leaf like a spring roll. Thanks for sharing. Also thanks for stopping by my blog. I will be doing more types of doughnuts as time goes by.

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