Monday, June 13, 2016
I love cooking on Sunday’s. My mom always cooked on Sunday. I remember the wonderful smells of the weeks food to come. In an effort to be more healthy I thought a vegetarian stuffed pepper would be something new for lunch. I share with you an updated twist to a classic dish.
Clearly you start with a pepper. Pre heat oven to 400. Cut as little of the top off as possible and clean the inside. Then place the top (cut side) down on a pan and place in oven until skin is soft.
Chicken or Vegetable Broth
Cook Rice. Then cut up onion, tomato, and garlic. I prefer Avocado oil when saute veggies. Place cut items in pan, then add rice. Cook until tender. Then stuff your pepper. Place back in oven for 4 minutes. I pulled mine out and added a splash of chicken broth and topped it with goat cheese, then put back in oven for 2 minutes.
This is a simple recipe that you can add or change as you like. For example a traditional stuffed pepper is meat and a red sauce. I wanted to try a vegetarian style for a light lunch.
I hope you had a great weekend! Besides cooking on Sunday I treated myself to a trip to Home Goods on Saturday after going to the Farmer’s Market. It was so nice to wonder around the store looking at all the pretty things! I picked up 2 small items, mainly because the purpose was not to shop but brouse. Then Sunday my husband and I took the puppies to PetSmart, then headed to his favorite fishing pond to have a picnic and swim. It was such an amazing weekend.
What did you do fun?
Linking up with: