5 Ingredient Stuffed Peppers
I hope that you’ve had a great start to the very last month of 2016!
Let’s start this blog post with a fun tongue twister! Repeat the following saying 5 times and see if you can do it as fast as you can!
“Peter Piper picked a peck of pickled peppers…” Peter Piper picked a peck of pickled peppers…”
… If Peter Piper picked a peck of pickled peppers, Where’s the peck of pickled peppers Peter Piper picked?
Did you know?
There is some controversy on how to select the perfect pepper to eat. I’ve heard stories that a male pepper has 3 bumps and a female pepper has 4 bumps.
In this regard, the female peppers contain more seeds, and are sweeter to eat raw. The male peppers have less seeds and are better for grilling or cooking. However, because bell peppers are hermaphrodites, their flowers actually contain both male and female reproductive organs.
Now, you know!
For more information on this sex scandal, check out Jill Henderson’s blog on The Bell Pepper Sex Scandal
Secondly, did you know that the green, yellow and red peppers are the same. The only difference is that they are picked of the plant at different times. Green peppers are picked first, followed by yellow and then red peppers, which are the most ripe of the three peppers. This is why the red peppers taste so sweet!
Today I have a delicious VEGAN, soy-free recipe for you for Pumpkin Risotto Stuffed Peppers with Barley, onion, mushrooms and Swiss chard! Too much? Oh well! we’re filling up the pepper!
Well, let’s get to it!
5 Ingredient Stuffed Peppers
Tips to make it better for your body – Go light on the salt, and flavor the peppers with chili flakes and all the herbs you can find!!
Tips to make it successful -It is very important to bake the peppers, before stuffing them. Otherwise you will overcook the stuffing and undercook the peppers and end up with a crunchy outside and soggy inside.
-4 large peppers
-2 cups of cooked barley or any other grain (rice, quinoa, couscous)
-1 cup of pumpkin puree fresh or canned (for recipe, see link)
-1 package mushrooms
-one large onion, finely chopped
-1 leek, finely chopped (optional)
-3 cups Swiss chard (optional)
-1 cup breadcrumbs, for topping (optional)
-Spices: chili flakes, Italian seasoning, garlic powder, salt, pepper or any combination that you have. Fresh herbs will give an even better flavor to the dish!
Preheat oven to 375 degrees. Slice the top of the peppers to create a lid and hollow out the inside of the peppers. Cook peppers for 20 minutes, or until they just start to get soft. Allow to cool.
In the meantime, heat on pan on medium-low heat. Add 1 tbsp of oil and fry mushrooms for 7-10 minutes. Remove mushrooms from pay and fry onions in the pan. Remove from heat.
Get all ingredients ready to stuff the peppers: peppers, pumpkin puree, onions, mushrooms, Swiss chard and spices. Combine all ingredients except for the peppers into one bowl and season to taste.
Stuff the peppers and top with breadcrumbs (optional). Bake peppers at 325 degrees for 30 minutes.
Enjoy the peppers!