The flowers have arrived, farmer’s Markets have started and the winter clothes have been packed away. My summer has finally begun. I’m ready for flip-flop tan lines, losing at least three pairs of sunglasses and roasting homemade marshmallows over backyard bonfires. I tend to cook a lot more in the summer. The longer daylight hours motivate me to be productive. I feel my best in the summer. To kick off my summer cooking streak, I made healthy vegetarian stuffed bell peppers for dinner last night. I cook as much produce as possible in the summer because that is when it’s the freshest and cheapest. I look forward to filling my blog with fresh recipes this summer.
While my peppers were roasting in the oven, Mr. Grumples and I walked around the house scoping out the blooming flowers. I took a mason jar filled with water and picked a couple flowers to set on the table. To give the little arrangement a simple touch, I tied a twine bow around the mason jar. Grumples kept trying to eat it, so he wasn’t much help, but I enjoyed his company.
The stuffed peppers are incredibly simple to make.
1. In a pan, saute one large vidalia onion and two cups of summer squash with one tbsp of olive oil.
2. After onion and squash is sauteed, stir two tsp garlic powder and tsp black pepper.
3. Slice the tops off the large bell pepper. (like a pumpkin). Scoop out the seeds and rinse the pepper inside and out.
4. Inside the pepper add: three tbsp all natural spaghetti sauce.
5. Top with defrosted veggie burger “meat”. A couple pieces.
6. Add sauteed onion and squash on top of “meat”
7. Add another layer of spaghetti sauce, followed by a couple pieces of “meat”.
8.Add a few more layers of sauteed veggies and spaghetti sauce.
9. Top pepper with 1/4 cup low-fat cottage cheese, one tbsp spaghetti sauce and one tbsp of Parmesan cheese.
10. Cover with the top of pepper.
11. Bake for 30 minutes at 350 degrees.
I served these with steamed broccoli and homemade sweet potato fries. I’ll post that recipe soon.
Recipe makes two large stuffed bell peppers.
Nutrition: (Per Stuffed Pepper)
230 Calories, 5 g Fat, 25 g Carbs, 9 g Fiber, 6 g Sugar, 27 g Protein.
What are some of your favorite summer recipes?