Tonight’s dinner was a new personal creation. I’ve been craving Stuffed Bell Peppers, but my old recipe involved ground beef and pancetta. I searched for a vegetarian stuffed pepper recipe, but didn’t find anything I was excited about so I decided to create my own.
My pepper was loaded with veggies. It included a mixture of:
- Mushroom Wild Rice
- Yellow Onion
- Minced Garlic
- Minced Carrots
- Chopped Spinach
- Spaghetti Sauce
- Red Wine
- Italian Spices
I cooked the Wild Rice (Uncle Ben’s Mushroom Wild Rice) and combined it with the sautéed veggies, about 3/4 cup spaghetti sauce, and 1/2 a cup of red wine. I let it all simmer together until the wine reduced. I spiced it up by adding crushed red pepper, salt, black pepper, oregano and thyme to the mix.
Meanwhile I parboiled my bell peppers. Parboil is just a fancy word that means to partially cook. I boil the peppers in a large pot of water for about 3 minutes to just slightly soften them, and then I finish them off in the oven once they are stuffed.
Here is the step that made the whole recipe:
I layered the veggie-rice mixture inside the peppers with Ricotta cheese. One layer veggies, one layer ricotta, repeat.
I then baked the peppers in a 350 degree oven for 20 minutes, topped with shredded cheese and baked another 5 minutes. Absolute perfection!
I had about 1/2 a pepper and a big garden salad with Green Goddess dressing and Salt & Pepper croutons.
I’ve got a upcoming race announcement and a Running Skirt review to share, but I’ll save that for tomorrow.
Have a great night!