30 Day Vegetarian Experiment: Vegetarian Stuffed Pepper

I am now on day 7! One week down and loving the challenge of converting meat recipes to vegetarian. Above is the paella recipe I tried. It is actually really good. I did not have chick peas so I substituted black beans. I like recipes that do not rely too heavily on specific ingredients to be tasty. Sometimes a happy accident yields wonderful results. I suggest you grab a glass of wine and put aside a little time to make this paella. It will be worth it!

Reasons for following a vegetarian diet are varied but include health benefits, such as reducing your risk of heart disease, diabetes and some cancers. Yet some vegetarians rely too heavily on processed foods, which can be high in calories, sugar, fat and sodium...Mayo Clinic.

I think this is important for any diet. It is my belief that relying too heavily on processed foods is detrimental to our health. As my M'amma always said "Everything in moderation." Is there a place for a fast meal from a box in a healthy diet? I think so. I will not vilify anyone for food choices. My glass house doesn't like it when I throw stones. I am just saying I have noticed I feel better when I eat real food and I believe others do as well.

Tonight's recipe? Vegetarian stuffed peppers. My mom always made stuffed peppers with green peppers. I prefer the milder taste of red peppers when making stuffed peppers. I am excited to try this recipe because it brings a Tex-Mex flavor to a classic recipe.

(Photo and recipe from Cookie + Kate)

INGREDIENTS

Roasted peppers
4 large red bell peppers, halved from stem to base, seeds and membranes removed
1 tablespoon extra virgin olive oil, as needed
Fine salt and freshly ground black pepper, for sprinkling
Filling and topping
1 ½ cup cooked quinoa or brown rice
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
½ teaspoon fine salt, to taste
1 pint (2 cups) cherry tomatoes, halved or quartered if large
½ cup chopped fresh cilantro, plus more for garnish
4 cloves garlic, pressed or minced
1 ½ teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons chopped cilantro
1 can (1 ½ cups) pinto or black beans, rinsed and drained
Freshly ground black pepper, to taste
1 tablespoon lime juice
4 ounces (about 1 cup) grated part-skim cheddar or queso fresco
Avocado, chopped cilantro & sour cream (Optional for topping)

BASIC INSTRUCTIONS

Roast the peppers.
Cook the rice (unless you’re using leftover cooked rice).
Cook the filling, adding the rice and beans at the end.
Stuff the peppers and top with cheese.
Bake and serve!

Comments

The 30 Day Vegetarian Experiment: Eggplant Parmesan

Although I just made my first post today, this is actually my fourth day as vegetarian. I started on a Friday, which is particularly problematic because that is our take-out night. I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry. Not a bad trade really. So far the biggest difference I have noticed is a lack of cravings. In only a few days, I do not seem to have the swings between craving sweet and salty foods. I also stay seem to stay full a little longer. Sunday is family meal night so I made Eggplant Parmesan. This recipe will feed four or two with leftovers. I do not fry my eggplant. I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side. I find that eggplant is like a sponge and will soak up way to much ...

Turkey Gravy

This is Tyler Florence's (Food TV) recipe for turkey gravy. I have tried several methods but like this recipe the best. Now it is one of the "must" items for Thanksgiving and Christmas. If you cannot find smoked turkey wings, just roast a fresh turkey wing. You won't have that slightly smokey flavor, but it is delicious just the same. Ingredients 5 tablespoons extra virgin olive oil 1 large smoked turkey wing or two small wings 1 medium onion quartered 2 carrots chopped 1 rib celery chopped 1 head garlic split through the equator 4 stems fresh sage 4 sprigs fresh thyme 6 parsley stems 1 1/2 tablespoons all purpose flour 6 cups chicken stock Kosher salt and freshly ground black pepper Directions Heat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 ...

Gazpacho

This one is for you Sara. The great thing about soups is once you have the basic recipe, you can get creative. Want a more Tex-Mex soup, add lime zest, cilantro, a jalapeno and a shot of good quality tequila. Top with a little chopped avocado and it's a new soup. You could also puree this finely, add a little more tequila and serve in small shot glasses with a twist of lime and you have a great alternative to Bloody Mary's. INGREDIENTS: 2 Cucumbers (Peeled or not to your preference) 3 Red Bell Peppers 8 Plumb Tomatoes (16 oz can if you cannot find good fresh tomatoes) 2 Red Onions 6 Cloves Garlic (Minced) 46 Oz. Tomato juice 1/2 Cup White Wine Vinegar 1/4 Cup Worcestershire Sauce 1/2 Cup Good Olive Oil (Plus a little extra to drizzle on top) 1 Tbs. Kosher Salt 1 1/2 Tsp. Freshly Ground Pepper Roughly chop all the vegetables. Put each vegetable into the food processor separately and pulse u...

Tracy Lee : Food, Style and General Musings

Search This Blog