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Use what you got to STUFF your PEPPERS {2 recipes}


Harvesting time always makes use of refrigerator and pantry real estate.
The pressure is on to maximize our fortune and bless our table.



This is when vegetables get roasted in harmony and others move on to the skillet.
With all this fragrance in the air, how could I not think of stuffing peppers.

Here are two stuffed pepper meals that were made without absolute measures.
To be quite honest, most of the cooking that goes on in my kitchen is done naturally.
Baking, on the other hand is a little more scientifically challenged ;o)




I'll try my best to write in my approximate measures.
A while back, I shared this recipe for MILLET stuffed Bell PEPPER cups.
 I'll guide you with those similar instructions and let you be as creative in your kitchen.
Let the ingredients illuminate your imagination.
Beets -- Carrots -- Cauliflower -- Onions -- Peppers -- Potatoes  
Don't be afraid to forgo some ingredients and just use what you got.




 roasted vegetable stuffed 
Bell Peppers
Serves 2-3 persons

 Printer version

INGREDIENTS:
(American / Metric measures)
Gather enough vegetables to fill up a large baking sheet:  Beets, Carrots, Onions and Potatoes
. Vegetables roasted with a marinade consisting of:
...a generous splash of:
. fortified Sherry wine 
. Balsamic vinegar
. e.v. Olive oil
. dollop of Dijon mustard
. lemon marmelade (or other citrus kind)
...Seasoning - generous sprinkles of each:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

 . 3 large Bell Peppers * (halved lengthwise and cleaned out)
. Cheese variation: strong Cheddar, Friulano (mild Italian cheese), Parmesan (about a cup grated and packed) 

 * Note: Bell peppers of the green variety is usually not recommended for this type of recipe.   It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.
PREPARATION:
. Pre-heat oven to 375F/190C/Gas5.  Get a large baking sheet ready.  
. Position oven rack on the 2nd level from the bottom.

Part-1
1. Cut vegetables into medium size pieces and place into a very large bowl.  Pour the MARINADE over top and toss all vegetables to fully coat them.  Once the oven has reached its temperature, spread the vegetables evenly throughout the pan.   Roast for the first 40 minutes.  Afterwards, remove the pan and give the vegetables a toss.  Roast for another 20 minutes or until the vegetables are fork tender.   Cool the vegetables to room temperature before placing them into the food processor to get puréed with all the seasoning.  Note: this could have been done a day or two ahead and the peppers stuffed when you need them.

Part-2 - meanwhile:
2. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes.  Take them out to slightly cool.  This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color.  At the same time, the stuffing won't have a chance to over-dry.  

Part-3 - Assembly:
. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.
. Position oven rack on the 2nd level from the bottom.
3. Stuff the peppers by packing in the roasted vegetable purée evenly throughout the pepper cavities.  Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.  

4. Bake at 375F/190C/Gas5 for 30 minutes.  Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time.  Serve and enjoy.





Cauliflower Sausage 
stuffed Pepper cups
Serves 2-3 persons

 Printer version
INGREDIENTS:
(American / Metric measures)

 . 2 Tbsps. (30ml) vegetable oil (grape seed preferred)
. 2 Tbsps. (30ml) e.v. Olive oil
. 1 large sweet onion, thinly sliced
. 2 medium Italian sausage, uncased 
. Cauliflower (1 medium head or from a variety of colors), cut into small pieces
. splash of fortified Sherry

...Seasoning - generous sprinkles of:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

 . 3 large Bell Peppers * (edged tops cut off to leave a standing pumpkin style cavity and cleaned out)
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed) 
. 1 cup (120g) semi-hard Mozzarella cheese, grated

 * Note: Bell peppers of the green variety is usually not recommended for this type of recipe.   It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

 PREPARATION:
Part-1
1. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes.  Take them out to slightly cool.  This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color.  At the same time, the stuffing won't have a chance to over-dry. 
   
Part-2...meanwhile:
2. In a medium skillet at MEDIUM-HIGH, heat the oils with the sliced onions until the caramelization process has been well set.  This will take a about 20 minutes.  Add the sausages into pieces and cook about a minute before adding in the cauliflower.  Toss until almost fork tender and add the Sherry before finishing with the seasonings.  Note: this could have been done a day or two ahead and the peppers stuffed when you need them.
Part-3 - Assembly:
. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.
. Position oven rack on the 2nd level from the bottom.
. Pre-heat oven to 375F/190C/Gas5.
3. Stuff the peppers by packing in the cauliflower sausage mix evenly throughout the pepper cavities.  
4. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.  
5. BAKE for 30 minutes.  Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time.  Serve and enjoy.



If you don't have your own garden harvest, don't forget to support your local markets.
The colours and aromas are only outshined by the friendly people waiting to embrace you.
Ask them for recipe and they'll always also be pleased to here what you do with their produce.

 Have a lovely week and don't forget to use what you got and stuff those peppers ;o)

 Flavourful wishes, 
Foodessa
Comments or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.


Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

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