I love a fresh pepper.
Peppers are insanely versatile. You can incorporate them into breakfast burritos or omelettes, sandwiches for lunch, and pastas or tacos for dinner. Bell peppers are inexpensive, and they can last for about two weeks. I don’t eat meat, so I like to make vegetables the star of my meals… here’s how to turn out a few meatless stuffed peppers.
You’ll need the following:
- 1 bell pep, I l ike green the best
- 1 bag of brown rice
- 1 cup of peas
- 1 wedge of Laughing Cow cheese, I like to use the light creamy swiss
- 1 lime wedge
- 2 Tbsp of Sriracha
Cook the rice according to directions, and steam your peas.
While you’re getting nasty on the stove, cut your pepper in half. I like to do it long-ways, because nobody will get the stem or butt. Remove the seeds, and clean each half up with a small spoon or knife. Set the peppers aside.
When your peas and rice are finished cooking, place them in a large bowl. Preheat the oven to 400°. Add the laughing cow wedge, Sriracha, and squeeze of lime to the bowl (I also added a sprinkle of old bay), and gently mix. Make sure everything is evenly coated. Set the bowl of rice aside, and bake the empty peppers for 8 minutes face down.
Remove the peppers from the oven, and stuff them with the rice mixture. If you’re feeling crazy, you can top the peppers with low-fat cheese or cracker crumbs. I opted for a string cheese lattice-ish top, because I’m fancy. Bake the peps for 15-18 minutes, and enjoy!
This is one of my fave dishes ever, I love the sweetness of a roasted pepper. The lime cools the Sriracha down a little bit, and the Laughing Cow adds creaminess without being heavy.
Party Like A Frock Star*