MIA Stuffed Pepper

10 Fri, 2010 § 2 Comments

One lonely green bell pepper has been sitting in the crisper all week.  Ever since being lovingly plucked & shared from my mom’s garden, it has been begging to be stuffed.

A choice meal of Dave’s, I do not often crave stuffed peppers; but nearly always enjoy the outcome.  I really wanted to do something simple yet special with this beauty by combining a few choice flavors that would not overwhelm but play into the pungent crispness of the pepper.  Leftovers are often great options for pepper stuffing; but with no LOs on hand, making a simple grain seemed a good place to start.

Buttery Brown Rice is an ideal choice.

A Qunioa-Millet mixture would be equally pleasing a slightly more nourishing, but I am still in the stages of winning Dave over on that combination…meaning, I am still waiting for him to try it.

  • I simply simmered ½ Cup of rinsed Golden Rose Brown Rice in 1 Cup water, covered, for about 50 minutes.  [Any rice — or grain for that matter — should do.]
  • Once the  rice is cooked, stir in about 1 T Earth Balance Butter.
  • I also stirred in a can of Wild Planet Tuna to boost the protein [which I have not been getting enough of  recently].  Cooked chickpeas would be a good vegan alternative.

Now for that little something special:

Ever since making Angela’s Cashew Basil Cheese, I have not stopped thinking about it.  I just had to stuff it in this pepper.

  • ½ C raw Cashews, soaked overnight in the fridge
  • Strain; Combine all ingredients in a food processor & process until smooth, stopping to scrape sides as necessary.  [We use a Magic Bullet.]  Taste & adjust seasonings if necessary.
  • ¼ tsp Sea Salt
  • ¼ tsp cold-pressed oil [either Sunflower, Grapeseed, EVOO]
  • 1 small fresh Basil leaf OR ½ tsp dried
  • 1 small clove Garlic or a sprinkle of Garlic Powder
  • ¾ T Nutritional Yeast
  • ½ T fresh Lemon Juice

I was really excited to share some descriptive photos with you…but…

Dave enjoyed it so much, he ate it all before I got home 😀

I like cutting the pepper in half “tall”-wise & de-seeding [do not worry if you do not get every last seed out]; I also always steam the halves ~5-8 min. to start the cooking process before baking them.

I had prepped everything except the Cashew Cheese, which Dave made 🙂 so he simply needed to assemble & enjoy…a bit too much apparently ;).  He did not realize half was for me.

Fortunately he saved enough for me to enjoy over some wilted greens…which was tasty…but I am sure the pepper adds a punch to these flavors.

To fill each half of one good-sized bell pepper, Dave combined about two-thirds of the Buttery Brown Rice with half of the Cashew Cheese; I think some chopped Spinach would be a nice addition.  Then he baked it at 375*F for ~30 minutes until the cheese slightly toasted…mmm.

My name is Allie, & I have a problem:

I just may be addicted to cashew cheese. 😉


Without the use of a “recipe”, what creations have you stuffed in a pepper — & more importantly — what else should we do with cashew cheese !?!

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