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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
Garnish:
1/4 zucchini, sliced thin on a mandoline
1 button musroom, sliced
bed of lettuce or baby spinach
Tools:
Small bowl
Whisk
Mandoline
Good Chef’s Knife (This is the one I use and love)
Casserole dish
Tinfoil (I use nonstick and it’s a game changer)
Large, nonstick frying pan
Directions:
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.
DIG IN!
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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44 responses to “Confetti Stuffed Peppers!”
Beautiful presentation. The food looks yummy and tasty 😊
Thank you so much Marie!! It was really delicious! Hugs and love xox
Beautiful.. amazing and I’m 100% sure it tastes great 🙂 yummy!! 🎉
Thank you so much! Haha it definitely did! Hugs and love xox
Absolutely, thank you!
🥰
Sounds great and red peppers sound like a good choice
Thanks Alice! It was pretty yummy! Hugs and love xox
[…] https://beautybeyondbones.com/2019/08/14/confetti-stuffed-peppers/ […]
Thanks Tonya for the link up! Hugs and love xox
wow that’s looks delicious 🙂
Thanks so much! It certainly was! Hugs and love xox
you’re welcome, Hugs and Love xox
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I like the photo with the sunflower. Not a fan of peppers.
Aw thanks JB – I gotcha! Can always put the stuffing in some muffin tins! Hugs and love xox
Aw. YOU are very graciously welcome. You got me. Hugs and love to YOU!!!!
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Looks good
Thanks so much Bruce! Hugs and love xox
What a beautiful lookin meal! I bet it was scrumptious. As always thanks for sharing 🌞🦋❤
Thank you so much Lane! It was definitely scrumptious to say the least! Hugs and love xox
I’m hungry now, I think I would add some smoked paprika for depth (or smoked chile powder), and a cross of portabella (they sell them cut lengthwise, all you do is char them (or cook them with the pepper in the oven/foil/oil) cut a little in the middle and stack them like an X or you could do a tri campfire type arrangement, no muss, no fuss and cooked at the same time) anyway this gave me ideas, thanks, I wouldn’t have thought of the egg…
Haha thanks David! Oooh – smoked paprika! That’s a great idea! Hugs and love xox
Why do I always come on your page when I am hungry? These peppers look so good. I am going to try this recipe. Thank you for expanding my food horizon.
Hahaha oh gosh thanks Ada! They were super scrumptious! I hope you love these! Hugs and love xox
Piñata with a veggie surprise inside! Lol, idk where you come up with this stuff..there’s always something in your post that cracks me up!!
Quinoa is carb specific diet friendly then? Sorry if you mentioned it in the post I missed that part!!
hahah yes!! aw thank you 🙂 actually, quinoa is *not* specific carb diet friend — nor is tofu or seitan. Those are just vegan options. Sorry!! thanks for stopping by! big hugs xo
Ok that’s what I thought…a post of yours a while back ago spurred me to aim for the scd friendly options so I try and eat that way but wanted to be sure I wasn’t missing the rules somewhere lol…because if quinoa was okay for that diet I’d totally go all out and eat it every meal😂
Gotcha – haha yeah I WISH it was!!! I eat a lot of squash and pumpkin – it hits that carby spot 🙂
Ya same here!! And my scalp psoriasis is pretty much gone..whoop whoop!!🙏
oh that is AWESOME!!!!!!!! so glad to hear it!!
That looks so yummy, and sounds so easy to make. I love your blog! 🙂
thank you so much Amanda! They really are super simple and delicious! big hugs xo
lovely
thank you so much! big hugs xo
Big hugs to you too.Its wonderful to see that you have a great fan following. It would be greta source of encouragement and help if you could share the news of my second book ,”ROOH-E-RUMI”-Seeking God is Seeking Love in your circle of followers. Would be wonderful, but I hope its not asking for too much. Thank you so much!
Loads of love!
Btw I am in India and where are you situated?
You’re kind to say that. Congrats on your book!
Would be wonderful if you promote it in your blog with your recommendation.
Beautifully presented. I can feel those juices of anticipation stirring 🙂
Thank you so much Ian! hahaha 🙂 xoxo
You do amazing work.
thank you!