Vegetable Stuffed Bell Peppers

Yesterday's dinner was so delicious that I can't wait to share it with you!  Like, seriously, I can't wait to share it with you...so I don't even want to waste time by typing too much of an introduction.

Instead, I'll just let this photo speak for itself!

From my experience, it seems like bell peppers are usually stuffed with some combination of rice, meat, and/or beans.  Rarely have I seen a recipe that stuffs them with the bounty of summer produce.  Well, wait no longer, because that recipe is here!  I decided to stuff my big, beautiful, bell peppers with summer's best: kale, carrots; and of course, a little cheese.  The result was spectacularly light, flavorful, and a perfect way to round out your dinner plate!

Vegetable Stuffed Bell Peppers
Serves 2

1 green bell pepper, cut in half with core and seeds removed
1 large stem of kale, torn into bite-size pieces
1 medium carrot, shredded
2 garlic cloves, minced
2oz. shredded mozzarella (or Daiya cheese), divided in half
1T nutritional yeast
1/2T lemonjuice
large pinch of salt
small pinch of pepper

Directions:

• Preheat the oven to 400 degrees.
• Mix the kale, carrot, garlic, half of the mozzarella, yeast, lemonjuice, salt, and pepper together in a small mixing bowl.
• Spoon the vegetable mixture into the bell pepper halves, and pack tightly.
• Bake for 30 minutes.
• Remove from the oven and place the remaining 1oz. of mozzarella on top of the bell peppers (1/2oz. over each pepper).
• Broil on high for 5 minutes.
• Cool for 3-5 minutes.
• For a balanced dinner, serve alongside your protein and carbohydrate of choice.

As you can see in all of these pictures, I served our stuffed beauties alongside "Rosemary and Thyme Roasted New Potatoes" and ground turkey (for Bo, of course...I had tofu!).  To make the potatoes, simply:

• quarter 8-10 small new potatoes;
• toss them in 1-2T EVOO, 1tsp dried rosemary, and 1/2 tsp thyme;
• roast at 400 degrees for 30 minutes; and
• WA-LA(!) you're done!

Truth be told, I hesitate to even call that a recipe because it is SO. simple.  Call it what you will; but give it a try.  Those new potatoes were exceptionally good...especially alongside the veggie-rific stuffed bell peppers!

I'm loving the natural light that was flooding in through our breakfast nook window!  Even without my cameras flash, I feel like I was able to capture the texture and color of the peppers.  It takes some planning to cook - and photograph - my recipes while the sun is still high in the sky (believe it or not, I cooked this dinner at 2:00 in the afternoon just so that I could get some good pictures), but I think it is worth it!

Next up - I just discovered a traditional Middle Eastern snack that I have been loving for breakfast (and snacks!) lately.  It's simple, easy, delicious, and uses ingredients that you probably already have in your pantry.  Need to liven up your snack routine?  Well check back tomorrow for this unique new menu item!

Question of the Day:


What is your favorite "stuffed" food?!  It can be anything from cannoli to manicotti to an omelet; but whatever it is, tell me all about it in the "Comment" section below!

Blessings,
Ally and Bo

"Cheesy" Mustard Asparagus and Roasted Cauliflower "Steaks"

Simple, vegetable-filled suppers are definitely one of my favorite things about summer!  Last night was no exception.  With the 100+ degree temperatures (Which, of course, don't take into account the heat index that is well above 110 degrees!), I was in no mood to cook anything complicated, messy, or that would require the oven to be on for any more than thirty minutes TOPS!

Mission accomplished.

Fast.

Simple.

Easy.

Delicious.

This summertime meal was the perfect book-end to a relaxed Sunday evening.  

For the asparagus, if you don't have nutritional yeast on-hand, like I do (or you simply don't like the yellow flakes), feel free to replace it with finely shredded Parmesan cheese; and in a pinch, Dijon mustard can also replace the Deli mustard.  The texture and taste will be almost identical.

As for the cauliflower, I would suggest adding a side of either your favorite barbecue sauce (Stubb's gets our vote!), or cheese sauce (preferably homemade, of course, like this one), for dipping.  But even without a sauce to dip it in, thanks to the roasting process this cauliflower it succulent, tender, and incredibly flavorful.

HM...HMMM...GOOD!

Whaddya think?!  With the flash...or...

"Cheesy" Mustard Asparagus
Serves 2

1 bunch of asparagus, woody tips removed
1 1/2T EVOO
2T lemonjuice
1-2T nutritional yeast (I used two)
1 1/2T Deli mustard
1/2 tsp salt
1/4 tsp pepper

Directions:

• Heat a medium saucepan over medium-high heat.
• Once heated, add the asparagus, EVOO, and lemonjuice to the saucepan.
• Cook for 4-5 minutes until the asparagus turns bright green and begins to soften.
• Reduce heat to medium or medium-low.
• Add the nutritional yeast, Deli mustard, salt, and pepper to the saucepan.
• Toss to coat.
• Cook for an additional 2-3 minutes.
• Serve immediately.

Roasted Cauliflower "Steaks"
Serves 2

1 medium heat of cauliflower
2T EVOO
1 tsp salt
1/2 tsp pepper

Directions:

• Preheat the oven to 425 degrees.
• Cut the head of cauliflower straight down into thick slices (the way you would cut a ham).
• Note: The two slices on either end of the head of cauliflower may fall apart, but the remaining slices should hold together at the root forming steak-like slabs of the vegetable.
• Arrange the cauliflower steaks onto a large baking sheet.
• Drizzle the EVOO over the "steaks."
• Garnish with salt and pepper.
• Roast for 30 minutes.
• Serve immediately, as is, or with a sauce of your choice (I particularly love BBQ sauce alongside cauliflower).

...without the flash?!

I think I am going to ask for a new camera for Christmas.  Don't get me wrong, the one that I have now has served me very well (Thank you, again, Dad and Deb!).  I have exclusively used this camera for over three years, and in that time I have captured countless memories through its lens.  However, I think I am ready for something that will take my photography to the next level (i.e. something that allows me to control the shutter speed, gives me more options than "Automatic," "Flash On," and "Flash Off," etc.).

With that in mind, do any of you know more about cameras than me?  Do you have any suggestions for a camera that is easy to use, easy to learn on, and not exorbitantly priced?!  If so, please, pretty please, with a cherry on top, leave me a comment below!

Question of the Day:


What is your favorite summer vegetable or fruit?  What is your favorite way to enjoy it (i.e. a special recipe or way of preparing it)?!

Blessings,
Ally and Bo