Stuffed Peppers 101

It's strange how your taste buds change over time, isn't it? I used to think bell peppers were gross and never ate them (I still have issues with green ones). I discovered about a year ago that sauteed or cooked yellow, red and orange peppers were actually tasty! Ryan requested stuffed peppers so I made them last week as a side to our steaks. I realize that steaks dont really go that well with this recipe, but that's what I wanted to eat. Compromise, right?

This recipe isn't veggie friendly because it requires chicken stock but if you used vegetable stock it would work out just fine!

You will need:

1 (28-ounce) can Italian tomatoes


2 zucchini, grated (I diced- didnt grate)

1/2 cup chopped fresh mint leaves (Left this out, didn't want it to be too overwhelming)

1/2 cup grated Pecorino Romano, plus more for sprinkling

1/4 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 cups chicken broth

1 1/2 cups orzo (rice-shaped pasta)

6 sweet bell peppers (red or yellow) (I did 4 not 6)
 
 
Preheat your oven to 400 degrees and bring chicken broth to a boil in small sauce pan. Meanwhile, combine zucchini, cheese, olive oil, and tomatoes- a 14oz can is PLENTY if you're only doing 4 peppers.
 

Once your stock is to a rolling boil, pour in orzo pasta. Cook for only 4 minutes (you don't want it to be done all the way) drain and combine with mixture.

Slice the tops off and core your peppers. Be sure to not leave any seeds in, kids!

If they dont stand on their own, slice a very thin layer off the bottom.
 
Take your leftover chicken stock and fill a baking dish about an inch full with the stock. Pile mixture into peppers and place in baking dish.

COVER with foil and bake at 400 degrees for 45 minutes. After 45 minutes, uncover and sprinkle leftover cheese over each pepper. Continue cooking, uncovered for an additional 15 minutes.

Let cool for a few minutes before serving. I should have cooked mine for a few minutes longer so they were crispier on the top. Live n learn!

Easter Brunching.

Ugh. I am so sorry for taking a million years to post somethin' on here. But have no fear, I'm still cooking away! Last week we had some of our lovely friends over for a little Easter brunch.

The menu:

Spring veg frittata
Roasted fingerling potatoes with lemon/dill sauce
Spring mix salad with citrus dressing
Fresh berries
Blueberry mojito-ish cocktail (DELISH)

For the frittata you will need:

12 large eggs
1 1/2 cup lowfat milk
2 cups red bell pepper
1 1/2 cup onion
2 cups summer squash (yellow)
2 cups zucchini
2 cups broccoli
Salt and pepper to taste
I figured you could probably add goat cheese into this and it would be delicious as well.

Chop all your veggies and toss in a large OVEN SAFE skillet with about a tablespoon olive oil. Sautee until the onions are transparent. About 8 minutes. Meanwhile- preheat the oven to 350.

In a large mixing bowl combine eggs, milk and salt & pepper.

(Don't mind my cell phone)

Whisk together until a light yellow color and all yolk and whites are combined.

Pour mixture over top of vegetables (IN SKILLET) and gently mix together.

Cook over medium heat until the sides are set (no longer liquid). Put entire skillet in oven for 20-30 minutes until slightly crispy around the edges and firm.

For potatoes:

1 lb fingerling potatoes
1 tablespoon (more or less) dry dill
Juice of 1 lemon

Roast potatoes on a well oiled baking sheet (TRUST ME- they will stick!) at 375 degrees for about 35-40 minutes.

Once they're done, remove from oven and season with dill, lemon and a bit more olive oil.

For the mojito punch, I didn't make it, my Andy did. I don't know EXACTLY what he did, but I remember seeing mint leaves, 1 bag frozen blueberries, 1 bottle sparkling limeade (TJs) and a bottle of Bacardi.

Isn't it pretty?

I have 2 more updates to post, hopefully this weekend. One of which is from my trip to Arizona. That may or may not have  been a month ago. Oopsy.