In The Kitchen: Vegetarian Stuffed Peppers

Again, I owe several posts about travels, life, etc., but this is a quick one to share the recipe that floated into my brain and then came to fruition in our kitchen tonight.

Screen Shot 2013-07-09 at 10.17.54 PM[TueJul9]

Inspired by the whole milk ricotta I picked up at Clock Shadow Creamery on last weekend’s trip back to Milwaukee (urban cheese factory – so cool!), I dreamt up this fairly easy and very filling dinner on the way home. Stopped by Bi-Rite on Divis for fresh seasonal veggies and WIN WIN WIN.

Ingredients:

4 bell peppers for stuffing (actually could probably have done 6 as I have leftover stuffing)

8 oz. ricotta cheese

2 cups lentils, cooked (about 1 cup dried lentils)

1 bell pepper, chopped
1/2 red onion, chopped
2 cups spinach, ripped
1-2 cup cherry tomatoes, quartered
1/2 cup basil, chopped
3 cloves garlic
1/2 cup walnuts

1/4-1/2 cup olive oil
Eatwell Farm Heirloom Tomato Salt

Preparation:

Rinse lentils. Add to boiling water. Simmer for 30-40 minutes.

Cut tops off and remove seeds from 4 stuffing peppers.

While lentils cook, prep veggies, toss in olive oil and salt.

Preheat oven to 450 degrees.

When lentils are ready add to veggie mix, add cheese and nuts. Mix well.

Stuff peppers & add tops. Place in shallow baking dish. Cook for 20 minutes.

Enjoy!

Bonus snack:

Clock Shadow’s Garlic Dill Quark makes a great dipping sauce for baby radishes to munch on during prep!

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About Meghan A.

creative & professional creative professional | communications, content & community | nasty woman | adventurer & inspiration seeker | bicyclist & feminist | walk san francisco board | current: Typekit community, former: TYPO SF magic maker
This entry was posted in Bay To Brew, In the Kitchen. Bookmark the permalink.

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