Showing all posts tagged vegetables

In Mains

Grain-Free Stuffed Peppers

Author KatePosted on 6 Comments

There are a lot of things that I don’t understand, like how calculus works, and why dad shoes were ever a popular fashion trend. Something that has often confused me is the presence of rice in a stuffed pepper. Rice has its place, but of all the filling and delicious things you could put in a bell pepper, rice seems like a bland choice. Bell peppers are already kind of bland by themselves, and if you’re making them the star of the show, the filling really needs to burst with interesting flavors. 

This version of a stuffed pepper was inspired both by the leftovers in my fridge, and my craving for something that would really satisfy me, without being absurdly bad for me. (What else is new?) I started with some cooked ground beef and leftover crumbled breakfast sausage. The sausage is one of the things that makes the dish, because it’s very flavorful and fatty, without being overpowering. The fat content is important because it helps make these peppers an extremely satiating dinner choice, even though they’re heavy on the veggies.

This is one of those recipes that’s endlessly adaptable, which could be why there are a million versions already in existence. For these, I sautéed diced onions, garlic, butternut squash, and chopped cherry tomatoes in olive oil, added the cooked meat and a few tablespoons of cream cheese, and it kind of tasted like a miracle. A gooey, cheesey, fragrant miracle. A little cumin and salt, along with some scallions, go in at the end to make the flavor really pop – honestly you don’t even need the peppers, you could just eat the filling straight from the pan. The finished product is something like healthier queso fundido-stuffed peppers, because in all honesty, I’d eat the filling straight from the pan with a bag of chips.

The filling can be made completely ahead, and then just heated up when you’re ready to stuff the peppers. They only take about 25 minutes in the oven, so if you prep ahead this is a pretty quick dinner. Bobby and I typically have a pepper each, and are truly groaning about how full we are by the time we’re done eating. I’m about to make them to take photographs for this post and I’m practically drooling over my keyboard as I type! 




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Grain-Free Stuffed Peppers

Servings 4

Ingredients

  • 4 bell peppers, halved, seeds removed
  • 4 slices provolone cheese
  • 1 Tbsp olive oil
  • 1 medium onion, diced small
  • 1/2 cup butternut squash, diced small
  • 4-6 cloves garlic, minced
  • 1 cup cherry tomatoes, quartered
  • 16 oz ground beef, cooked and drained
  • 4 oz crumbled breakfast sausage, cooked and drained
  • 8 oz cream cheese, softened
  • 2 scallions, chopped
  • 1 tsp salt
  • 2 tsps cumin
  • 1/2 tsp cayenne pepper, optional
  • 1/2 cup cheddar jack, shredded, optional

Instructions

  1. Place half a slice of provolone into each pepper half. Set peppers on a baking sheet lined with foil, sprayed with non-stick cooking spray, or parchment paper. Preheat oven to 400 degrees.

    2. Sautee onions, butternut squash, and cherry tomatoes in olive oil until soft. Add garlic and cook for an additional 2-3 minutes.

    3. Stir in cooked ground beef and cooked sausage, softened cream cheese, and remaining ingredients. When everything is evenly mixed, spoon mixture into the peppers – you may have some leftover. Top each pepper with a sprinkle of cheddar jack or any cheese you have on hand – this is more for appearance than flavor, so skip if you like.

    4. Bake peppers for 25-30 minutes. They're done when the peppers are soft enough to pierce easily with a fork.

    * I've used ground turkey in these before, and while still tasty, I've found that the results are decidedly better with beef.






In Side Dishes, Snacks, Starters

Warm Butternut and Bell Pepper Salad

Author KatePosted on
Warm Butternut and Bell Pepper Salad

On Sunday, I woke up and realized that I’d barely eaten a single vegetable between Friday and Saturday. Please tell me that happens to you, too. This recipe was born out of a need to make something delicious and vegetable-based, with the ingredients already in my kitchen. It’s funny how sometimes the most wonderful dishes come together that way – and I can guarantee that this dish is indeed wonderful. It’s got soft, slightly sweet butternut squash, bell peppers, garlic, and onions as a base.  To flavor it, I created a cross between a light balsamic vinaigrette and Chinese take-out inspired sauce that works with the nutty squash flavor better than I could’ve dreamed.

I was cooking bacon before I started concocting my “stir-fry,” so I threw some torn, thick-cut bacon in with the mix. It added another dimension to the texture, and I don’t think I even need to remind you how adding the flavor of bacon to just about anything will immediately improve it. I wilted some spinach into it at the end to add a little more color and bulk. I don’t actually love cooked spinach all that much, but the flavor of it sort of disappeared in this dish, so I got more nutrition without that bitter wilted spinach flavor. This is yet another addition to my “make vegetables taste good” file.

I was truly just throwing things in the pan for this one. Chop up the vegetables, saute them, and add your sauce. Then throw in a big handful of fresh spinach, let it cook down, and the result is a perfect alternative to a regular cold salad. The prep and cooking processes take maybe 30 minutes, and you don’t have to stand at the stove the whole time the food is cooking. Since starting this blog, I’ve become very aware of how much I like being able to multitask. If I can make lunch and clean up the kitchen at the same time, (and maybe text and dance and dream up other blog ideas as well), I am a much happier person.

I invented this recipe to be my lunch, but it would make a fabulous side dish for beef or chicken, or even a vegetarian entree if you forgo the bacon (just make sure to taste it and see if it needs an extra dash of salt in that case!). That said, the recipe makes a fairly small portion. Even as a side dish, you may need to double or triple the measurements depending on who you’re feeding. It’s a quick, healthy lunch or dinner for when you want something warm and comforting, but still light and fresh. If you’re doing any kind of low carb diet, then this recipe is definitely for you.

I always mention how recipes are incredibly versatile, but I suppose that as a person who can’t ever follow a recipe without tweaking it, I just think everything is open to interpretation. You could try this dish with other kinds of squash, any greens you like, beets, or mushrooms – the possibilities are endless when you’ve got some onion, garlic, and a great sauce to start.




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Warm Butternut and Bell Pepper Salad

Ingredients

  • 2 cloves garlic, minced
  • 1/3 medium white onion
  • 1/2 red bell pepper
  • 2 cups diced butternut squash
  • 2-3 strips of bacon
  • 3 tsps olive oil, divided use
  • 1 tsps balsamic vinegar
  • 2 tsps sesame chili oil
  • 2 tsps soy sauce
  • 2 tsps honey
  • 2 tsps rice wine vinegar
  • 2 tsps brown sugar
  • 1/8 tsp ground ginger
  • 1/2 tsp salt
  • 1 big handful of fresh spinach

Instructions

  1. Chop red bell pepper, onion, bacon, and butternut squash, and mince garlic. Add to skillet on high heat with a tsp of olive oil. Give them a quick stir once every minute or so.

    2. In a small bowl, stir together all remaining ingredients including 2 tsps of olive oil to make the sauce. When the vegetables in the skillet just start to brown, pour half of the sauce over them and stir.

    3. Keep an eye on the skillet, stirring frequently (but not constantly). When the vegetables look like they're almost done (squash and peppers are tender, onions are browned), pour the other half of the sauce into the skillet and stir.

    4. Let cook for 3-4 more minutes, and lower heat. Add fresh spinach to the skillet and stir in. Let it cook just long enough for the spinach to wilt. Remove from heat and serve.

    Note: I place a large pot lid over my skillet after adding the spinach to help it wilt a little faster.