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Stuffed Peppers & Such
Contributed by: Melinda
With the garden producing fully right now, the drawers in my fridge are filling up with peppers and squash, and the bowl I keep on the counter with the tomatoes I pick each day is constantly overflowing. So, in full appreciation of peak of the season, last night we had stuffed stuff for dinner.
Of course, we did the zucchini shells with the Lamb filling. Always so good. I also used that filling in some Black Beauty Bell peppers. Since I plant my vegetables mostly from last years seed, this year I have some interesting results. One is some green peppers which have hot seeds and membranes, but the flesh seems to have no heat at all. They grow to about 3 inches and look like a poblano except smaller and lighter green.
10 - 12 small sweet peppers or mild chili peppers
Olive oil
1 sweet onion, minced
4 oz. Crimini mushrooms, cut in half and sliced
1 clove garlic, minced
2 handfuls fresh spinach leaves
1 1/4 cups low fat cottage cheese
2 oz. low fat Feta cheese, small dice or crumbled
1 egg, beaten
Kosher salt & black pepper
Fresh basil, minced or chiffonade
- Trim the stems on the peppers, but don't remove the tops
- Using a paring knife, cut out a strip (about 1/2 - 3/4 inch) on the top of the pepper to insert filling. Discard the piece removed or reserve for another use. Peppers will be layed on their sides with this opening side up to bake.
- Very carefully, remove seeds and membranes to create a pocket for the filling - set peppers aside.
- In a skillet over medium heat, heat olive oil
- When hot, add onion and cook until translucent
- Add mushrooms and cook until lightly browned and moisture has evaporated - you may need to adjust heat slightly and stir frequently
- Add garlic and spinach and stir until spinach is wilted
- Remove from heat and allow to cool to room temperature
- Heat oven to 375º - 400º
- In a bowl, combine onion, mushroom mixture with cottage cheese and Feta
- Taste for seasoning and adjust as needed
- Add beaten egg and stir to combine well
- Using a teaspoon, fill pepper shells to top
- Place snuggly in a lightly oiled casserole - if they tip or fall the filling will come out, so you want them snug and upright
- Add a little water to the bottom of the casserole and bake about 20-30 minutes until peppers are tender, but not over-soft. Remove from oven and sprinkle with fresh basil.
Serve with other stuffed vegetables for a main course with a side salad, or these would make a delightful appetizer dish.
This filling would be delicious in Tomatoes as well.
Questions about this recipe?
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