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Well hey there, hi there, ho there!!
I’ve got a DELICIOUS meal to share with you tonight! One that is equally as show stopping as it is delicious!
It’s a scrumptious creation! A tasty veggie and egg stuffed bell pepper!
Packed with protein, fiber, vitamin and nutrients!
AND it’s gluten free, paleo and Specific Carb Diet friendly!
And have no fear, my vegan friends! You can make this vegan by simply subbing 3 Tbsp crumbled firm tofu, seitan, or cooked quinoa, and reducing the bake time to 35 minutes!
Here’s what you need: (Serves one)
1 red bell pepper, top cut off (reserve)
2 egg whites (or 3 Tbsp tofu, seitan, or cooked quinoa)
2 Tbsp onion, minced
1/2 cup spinach, chopped
2 button mushrooms, minced
3 Tbsp zucchini, small dice
3 Tbsp reserved red pepper, small dice
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper
1/4 zucchini, sliced thin on a mandoline
1 button musroom, sliced
bed of lettuce or baby spinach
Preheat oven to 400 degrees.
Sautè your onions in 1 Tbsp EVOO with your spices. Let it soften slightly. Then, add your mushrooms to the pan and brown both sides. After about four minutes, stir in your zucchini, red pepper, and spinach and let it wilt down. Take off the heat and let it cool slightly.
Meanwhile, cut off the top of your pepper. Dice that piece up and set aside with your zucchini. Also, trim the bottom of your pepper to make it flat. (Don’t trim it all the way through, you want it still to be sealed and water-tight). Then, mix your cooled veggie mixture with the 2 egg whites (or protein of choice.)
Line a deep casserole dish with tinfoil and spray with olive oil. Stand your pepper up in the center and fill with your veggie mixture. Cover the dish with tin foil and bake covered for 30 minutes. Then, take off the tinfoil and cook, uncovered for 45 more minutes. It will look a little “soupy” on top – but fear not…the eggs are completely cooked inside, and when you let it sit for 5 minutes, the top firms up! This is just the liquid from the zucchini cooking off!
To make the garnish (which is totally optional, BTW) – quickly brown your mushroom slices in a touch of olive oil. For the chips, carefully slice your zucchini on a mandoline. Place the slices on a tin-foil lined, olive oil-sprayed baking sheet. (Nonstick tin foil is super important for this recipe!) Place the slices in a single layer, spritz with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes in your 400 degree oven, and flip the slices halfway through.
This stuffed pepper was phenomenal!! It had such fantastic flavor: there was a slightly spicy note from the chili powder, which was complimented beautifully by the warmth from the cumin. Which paired really nicely with the earthy mushrooms and slightly sweet red pepper!
And it was so beautiful! It was like a piñata with the veggie surprise inside!
This would be a terrific way to get the “picky eater” in your life to eat some healthy veggies!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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