Vegetarian Stuffed Peppers

Note by Phyllis Brown:  This wasn’t what I intended to have for supper tonight, but when I checked the fridge I decided to make something from what I had on hand – I hate to waste food!  There were lovely peppers – green, red, yellow and orange – zucchini, yellow squash and the usual onions, tomatoes and carrots.  One lone cucumber was in among everything else.  So I opted for stuffed peppers and a tomato, cuke and onion salad.  Nothing especially fancy, but Ritchey thought it was pretty good!  He’s my faithful tester – who has eaten everything through the years.  In the early days when something burned, he still ate it.  If it didn’t work out quite right, he still ate it.  Rather like my dad when I made my first cake.  I was a little over-anxious and took it out too soon.  The middle was a pile of mush – but Dad ate the outer part and declared it good!

Vegetarian Stuffed Peppers

  • olive oil
  • 1/2 medium red onion, chopped
  • 2 small carrots, sliced
  • 1 small zucchini, chopped
  • 1 small yellow squash, chopped
  • salt
  • pepper
  • small handful Herbs de Provence
  • 5 peppers – choose your colors!
  • 2 cups very small bread cubes (I used some of the Olive Bread from Sunday)
  • 1/2 stick butter
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh dill, chopped
  • 1 large tomato, cored, peeled and roughly chopped

Cut the tops off the peppers, but keep.  Remove seeds and pulp.  Place in a deep oven-proof dish.

In a large skillet over medium heat add a good drizzle of olive oil, the red onion and the carrots.  Saute for about five minutes, stirring occasionally.  Add the squash and zucchini and continue to cook for three or four minutes.  Add salt, pepper and the Herbs de Provence.

While your vegetables are cooking, in another skillet over medium heat, melt the butter.  Add the chopped garlic and a sprinkle of salt and pepper.  Swirl the butter and garlic in the skillet several times to keep garlic from overcooking.  Remove from heat and add dill and bread cubes.  Stir to coat all bread cubes with the butter mixture.

Remove large skillet from heat.  Add the tomatoes and bread cubes.  Mix well.  Spoon mixture into peppers.

Place tops on peppers, or if your dish is not deep enough (as mine was not) place beside peppers to cook – and add tops on at the end.  Drizzle olive oil over your peppers and into the dish.  Cover with foil and bake at 425 degrees for 30 minutes.  Remove foil and bake an additional 15 minutes.  Enjoy!

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12 responses to “Vegetarian Stuffed Peppers

  1. These look really amazing. You are a creative chef~

  2. Great meal! Sometimes these “empty the fridge” dinners are the best. Mine usually involve some sort of pasta and this is a good reminder for me that pasta isn’t needed.

  3. oh yum they look really good!

  4. They sound/look really good but I would be so hard pressed not to put some meat in them. :-)

  5. Those peppers are gorgeous! What’s in them, even better.

  6. Absolutely perfect! I cook like that as well, checking out the frig to see what I need to use up first! They present so pretty with the “caps” back on!

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