Stuffed Pepper Recipe (Vegetarian)

Apparently I enjoy posting things I cook - Yet another 'experiment' that came out pretty damn tasty. 


4 Bell Peppers
1 Cup rice (Dry)*
1 Cup Chickpeas (I used one can)
1/2 Yellow Onion, Minced
1 Shallot, Minced
1 Clove of Elephant Garlic, Minced
5 Green Onions (Scallions), Chopped
Fresh Basil
Fresh Tarragon
Handful of Pine Nuts
Panko Bread Crumbs
Parmesan Cheese, grated
Sea Salt, Fresh Cracked Pepper, Cayenne Pepper, Chili Powder, Caraway Seed, Marjoram, Rosemary, Penzey's Sate Seasoning, Paprika
EVOO


Prep - Begin to cook rice as per the rice brands instructions (I like to use some chicken broth in place of the cooking water; i.e. 2 1/2 Cups of water = 2 Cups of Water and 1/2 Cup of chicken broth). While the rice is cooking (Approx 45 minutes) - mince all vegetables and place in bowl. Cut Tops off of Peppers. Remove stems but save pepper 'meat', ribs and minimal seeds, place into separate bowl. Season all vegetables with Sea Salt & Fresh Cracked Pepper


Stuffing - In frying pan, sauté garlic, onion, shallot and scallion mixture (Keep aside 2 TBSP); add chick peas and heat. Add chick pea, vegetables and cooled rice to a large bowl. Add (to taste) Sea Salt, Fresh Cracked Pepper, Cayenne Pepper, Chili Powder, Caraway Seed, Marjoram, Rosemary, Penzey's Sate Seasoning, Paprika, Pine Nuts, Fresh Basil, Fresh Tarragon and Panko Bread Crumbs. Stuff Bell Peppers (I push the stuffing down as I go and mound the stuffing), Add Panko Bread Crumbs & Parmesan Cheese to the top of the stuffing and drizzle with EVOO. In a glass baking pan, spread EVOO on bottom and place Stuffed Peppers in
Bake at 350° F for 25 Minutes (This can depend on how well done you like your pepper)


Pepper Sauce - Make a roux in a small sauce pan (A roux is butter, olive oil and flour. Cook on low heat until flour is dissolved). Add pepper side products and add 2 TBSP of minced, garlic, onion, shallot and scallion mixture. Cook until peppers are soft & mushy. Blend together while adding 1 TBSP of EVOO to combine. Add chili powder, marjoram, cayenne pepper & Penzey's sate seasoning - keep on low heat. (When this puree sauce get's cold it is normal for the oil & pepper to separate)


Plating - Add pepper sauce to plate & place stuffed pepper on top
Recipe yields 4 Stuffed Peppers
*I used RiceSelect Royal Blend - Whole Grain Texmati Brown, Wild Rice with Soft Wheat and Rye Berries

Autumn Themed Vegetarian Pasta

    So this if the first meal I've ever cook for Stefan and probably the first thing I cooked since February. It came out pretty decent especially considering I wasn't allowed to use any meat. There is also a poorly taken picture from Stefan's phone - Doesn't do the colors justice.


Autumn Themed Vegetarian Pasta 


1 Box (1lb) Organic Whole Wheat Penne Rigate, or any pasta of your liking
1 Zucchini, cut in uniform bite size pieces
1 Yellow Zucchini (Zucchini Squash), cut in uniform bite size pieces
1 Head of Fresh Spinach (wash and cut stems away)
3 Shallots, minced
Green Olives, minced
1/5 Clove of Elephant Garlic, minced
Sun Dried Tomatoes, sliced in half
Kosher Salt, Fresh Pepper, Herbs De Provence, Red Pepper Flakes, EVOO




Boil water for Pasta while prepping vegetables (Once water is boiling, add pasta and cook as per instructions). Keep Zucchini and Yellow Zucchini in bowl. Keep Shallots, Green Olives, and Garlic in another. Season all vegetables with kosher salt, fresh ground pepper, and herbs de provence. In a sauce pan on medium heat, heat up olive oil and 'lightly toast' red pepper flakes. Add Zucchini and let cook for two(2) minutes, frequently stirring. Add Spinach in handfuls until cooked down than add garlic, green olives, & shallots. Stir. Mix in sun dried tomatoes and let sit for 30 seconds. Take off heat & mix in with pasta. Add freshly grated parmesan cheese and stir in. Serve.


Side Option: Garlic Bread 
Fresh Italian Bread
Butter
EVOO
Clove of Elephant Garlic, minced
Kosher Salt, Italian Season,  Grated Parmesan cheese


Cut Italian Bread in half, long ways. Spread a small amount of butter on the bread. Smear EVOO along top of bread. Add minced garlic, sprinkle kosher salt, grated parmesan cheese & italian seasoning.  Toast in oven.


We have a toasting option on our oven - So I just used that. Use your discretion in toasting the bread and check frequently it's easy to burn.


Wine Suggestion: Dry Pinot Grigio