Food & Diet Meatless Monday Recipes Recipes

Meatless Monday Recipes: Stuffed Peppers

September 17, 2018

I remember the summers when my mom and I tended to a vegetable garden for one of my numerous 4-H projects. We had a decent sized plot at the 4-H leader’s farmhouse.

Those veggie filled summers were some of the best. We grew loads of stuff including: sweet corn, potatoes, carrots, tomatoes, green beans, yellow beans, cucumbers, peppers, snap peas, watermelon and pumpkins. (I even received a special award for my green beans one year.) When I look back on those days, I really miss them. We were able to produce fresh veggies for a great portion of the Wisconsin summer and they lasted into the fall and winter. It was never  declared “organic produce” as at the time that wasn’t trending as it is today. But I know the owner of the plot did mother nature justice. Our plot was on a horse farm and all the fertilizer was naturally donated by the animals and I never remember any talk of pesticides. I vividly remember having to check the corn and potato plants for pesky insects however (but upon finding them I always called on mom to take care of that).

So, unknowingly I had an essentially organic garden (or at least one that was very in tune with nature) that produced abundant quantities of many different veggies. Oh, what I would give for that garden here in Milano. That plot of land brings back many memories and lots of nostalgia. I remember the great fun I had when we would dig up the potato plants and reveal the treasures in the ground. My childhood pal, my mom and I would laugh when we would find funny potatoes that looked like people and gigantic carrots that we would bring to our own horses. 

One of the dishes that takes me back into that rich dirt and the joy of harvesting is Stuffed Green Peppers. It was actually a recipe from my  grandma but my mom always cooked them for me towards the end of summer when our bell peppers were ready.

The years may pass, but anytime I smell the savory smell of stuffed green peppers cooking in the oven I am back in the 8th grade with mom in the garden, surrounded by fields and horse pastures. There are just some foods that can take you back in time to a specific memory and for me this recipe does just that.

Author: Ali @ Sustainable Psyche

My name is Ali. I am an American living in Italy. I am passionate about delicious food that is also ethical, healthy and sustainable. I love pasta and pizza, traveling, horseback riding and exploring the vibrant city of Milan that I call home.

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Stuffed Peppers
Print Recipe
A rich vegetarian dish to celebrate the flavors of a summer harvest.
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Stuffed Peppers
Print Recipe
A rich vegetarian dish to celebrate the flavors of a summer harvest.
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Servings Prep Time
6 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Bring a large pot of salted water to a boil. In the meantime cut the tops off the peppers, and remove the seeds. Boil peppers in salted water for about 5 minutes. Carefully remove from water with a slotted spoon and set aside.
  2. Bring the water from the peppers back to a boil and reuse to cook the rice (al dente).
  3. In a large pan, sautè chopped onion for a few minutes. Next add chopped celery followed by diced tomatoes and tempeh. I added organic tempeh as a meat substitute to this dish to add protein and flavor. But chickpeas, lentils, tofu or another alternative could be used instead.
  4. Mix rice into the veggie/tempeh mix. Stir in cheese.
  5. Preheat oven to 180ºC (350ºF). Stand peppers upright in a baking dish and fill each one with the veggie rice mixture. Add a little bit more cheese to the top of each pepper.
  6. Whisk tomato passata, fresh basil, black pepper and salt in a bowl. Drizzle this mix over the top of each pepper, abundantly enough to cause it to drip down the sides of the peppers. ***Another delicious alternative is to create a basil sauce which can be done by blending basil, greek yogurt, garlic, olive oil and lemon juice, salt and pepper in a food processor. ***
  7. Bake for 45 minutes to an hour.
  8. Serve and enjoy.

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