Stuffed Pepper – clean eating style
- 2 medium whole roasted peppers any color of your choice
- 1 cup cooked brown rice
- 8 oz fresh mushrooms chopped fine
- 1 15 oz. can cherry tomatoes 1 15 oz. stewed tomatoes, drained
- 1-2 cloves garlic chopped fine
- 1/4 tsp. red pepper flakes optional to taste
- 2 tbsp. olive oil extra virgin (you can use whatever type of olive oil you like
Roast the peppers by broiling or on a gas flame till blackened. Place in a plastic bag, close and let steam 20 minutes. Remove from the back, scrape off the blackened skin and remove the top and seeds from inside the pepper. Place aside.
Cook the brown rice according to manufacturer's directions. Place 1 tbsp. olive in a medium fry pan. Add the onions, mushroom and garlic. Saute on medium high heat till the mushrooms release their liquid, about three minutes; then saute another 2 minutes. Add the rice to the mushroom onion mixture and stir till combined on medium high heat. Add the can of the cherry tomatoes drained to the mixture. Mix all together to combine. Place half the mixture in each pepper carefully. Preheat the oven to 350 degrees and place the stuffed peppers on a foil lined pan. Bake 25 minutes. Remove from the oven and enjoy!
Serves 2
Vegetable Pumpkin Chili
What comes to your mind when you hear the word chili? Meat and beans or just meat! Well this recipe just might change that thought! I did find this recipe online,(www.thekitchn.com), and tweaked it a bit with a few changes to suit my tastes. I use Worcestershire sauce which contains anchovies. To make this recipe vegan or vegetarian, just use a vegan alternative or leave it out. I like the little kick the sauce adds to the chili.
A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes.
Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste.
Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce.
Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour.
Enjoy!
*If you can’t find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time.
- 1 3 lb. sugar pumpkin fresh pumpkin
- 1 bunch radishes chopped into quarters
- 1/2 medium onion chopped well
- 2 15 oz. cans black bean any beans can be substituted
- 2 cups fresh or frozen corn
- 1 medium red pepper chopped
- 3 cloves garlic chopped fine
- 2 cups vegetable stock homemade or a salt free canned
- 1 15 oz. can cherry tomatoes diced tomatoes can be substitued
- 2 tbsp. tomato paste
- 1/4 cup olive oil
- 1/4 cup butter vegan alternative can be used
- 1/4 cup corn meal
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- A few dashes Worcestcershire sauce optional-vegan alternative can be used or none
- a few sprinkles red pepper flakes optional
- A fresh sugar or similar type pumpkin is really necessary for this recipe. As with any fresh squash, cut the pumpkin in half, remove the seeds (which can be saved and roasted later for a fun treat!) and place open side down on a baking sheet covered in aluminum foil. Roast at 450 degrees for 15-20 minutes to soften the pumpkin peel. Let cool and peel off the outside and cut into 1 inch cubes. Add oil and butter to a large Dutch oven or six quart pot. Melt the butter, add the cornmeal and whisk all to combine. Add the pumpkin chunks, quartered radishes, onion, green pepper, garlic, and tomato paste. Saute on a low heat for ten minutes stirring occasionally. Add the vegetable broth, tomatoes, beans, corn, spices and a few shots of Worcestershire sauce. Bring all to boil and then down to simmer for an hour. Add more seasoning to taste. Simmer for another hour. Enjoy! *If you can't find fresh pumpkin, I would try butternut squash as a substitute. Roast it the same as the pumpkin but cook in the chili for an hour. The butternut squash many not hold up as well for longer periods of cooking time. *this recipe is originally from www.thekitchn.com; I have made adjustments to the original recipe.
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