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Meatless Monday Stuffed Peppers!
Meatless Stuffed Mushrooms
Meatless Mondays...
Meatless Monday's are always confusing for me. As a Italian I would be happy with a dish of pasta however I married a Nicaraguan from Texas so dinner with no meat isn't dinner at all! A couple years ago I had a dear friend who had started a vegetable garden in her back yard. Never in a million years did I think I would have the opportunity to grow my own vegetables while living in a town house. At the time we lived there we had a small patio and I struggled to even keep basil alive back there due to the lack of sun.
Living in Florida I had to adjust everything I've known about gardening. With the amount of sun we receive in the summer months I was always hiding my plants from it. My friend assured me vegetables still needed sun even though it was hot as can be outside. So under her instruction I moved everything to my front porch, began watering twice a day and wouldn't you know I ended up growing herbs and veggies right on my front steps.
We recently moved from the town house and I took all of my potted plants with me thinking I would replant them in the back yard of the new house. I've got to say I never actually ended up moving everything, whether it was my laziness or the fact that my plants seemed to be doing great already I'll leave you to decide.
Below is a picture of our first pepper of the season, this pepper along with a few of it's friends were stuffed with some yummy ingredients and made into a delicious Meatless Monday entree. The one thing I love about these stuffed peppers is I always manage to have left overs. My Grandmother used to leave them whole and just cut the stems off. She would stuff them whole and cook them in about a 1/4 inch of oil. I've adjusted the recipe a bit to serve my needs.
We have served these as a entree for just me and my husband, a appetizer for a party or even a side dish when entertaining a crowd. Any which way all seems to work which is why it's one of my favorites. Entertaining as often as we do I need versatile recipes and this is definitely one of them! So give this recipe a try and let me know how you like it!
First Pepper of the Season
Cook Time
Ingredients
- 4 Peppers, Green or Red
- 1 Can Black Olives, Sliced
- 2 Cups Italian Seasoned Bread Crumbs
- 1/4 Cup Parmesean Cheese, Grated
- 1 Can Crushed Tomatoes
- Olive Oil, To Drizzle On Top
- Salt and Pepper to Taste
What to do next?
- Preheat oven to 350 degrees. Slice all 4 Peppers in half and clean out seeds, combine all dry ingredients and mix througly. Add Olives and Crushed Tomatoes. Stir until all of the stuffing mixture is wet, add additional breadcrumbs if too wet or additional olive oil if too dry.
- Stuff Peppers and place in a greased deep casserole dish. I usually spray the inside with Olive Oil. Place peppers stuffing side up and drizzle olive oil over the top. Cook at 350 degrees for about 1 hour.
