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Posts Tagged ‘gluten free’

Wanna know what I am eating this week? Umm… If you have any interest, you can keep reading.

I used to have a really hard time planning meals. It was hard to use the same ingredients in different ways. This week I bought cauliflower, carrots, bell peppers, mushrooms, onions, celery, canned peas, and canned corn. I had green beans, potatoes, rice, pesto, and zucchini. I’ll eat most of the produce this week, but I might have some leftover.

Monday: Vegetarian stuffed bell pepper (inspired by smitten kitchen)
Tuesday: Pesto green beans and potatoes
Wednesday: fried rice
Thursday: upside down Shepard’s Pie (like this one by vegan menu)
Packed lunches: carrots sticks, apple, green salad/cucumber balsamic salad

Well, that was the plan. I actually haven’t packed my lunch yet this week. And Monday’s dinner, stuffed peppers, was so good that I made it again on Tuesday night. I’ll share my adaption of smitten kitchen’s recipe below. The recipe is enough to make one stuffed bell pepper (with a little extra stuffing to nibble on). I might start making the stuffing in bulk and then cooking the bell peppers on demand for a quick, easy dinner. This recipe is the perfect way to use up a little leftover rice and maybe some garden fresh zucchini.

Vegetarian (and Vegan and Gluten Free) Stuffed Bell Peppers

1 green bell pepper
1 small pearl onion
1 clove garlic minced
1/3  a red bell pepper
1/3  a medium size zucchini
1 small tomato with juice roughly chopped
2 tbsp corn
3 tbsp cooked leftover risotto (which happened to have a lot of black pepper in it)
Italian herbs to taste
Cayenne pepper to taste

1. Dice all other veggies (except green bell pepper). They should be about a centimeter square pieces. Cut the top off of the green bell pepper and clean out the inside.

2. Warm a teaspoon of olive oil in a frying pan. Saute garlic in olive oil. Add onion. Let cook for 2-3 minutes. Add diced zucchini and bell pepper. Saute for a few minutes until tender. Add the tomato with its juice. Then, add the corn and risotto. Cook until the risotto absorbs tomato liquid.

3. Scoop the filling into the bell pepper, wrap in tin foil and place in oven. Bake for 20 minutes at 350 or until the bell pepper is tender. (remember: I’m working out of a toaster oven here, so the timing is just my best guess.)

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