“Just listen to your body, eat in silence and see what feels good and you will spontaneously choose the foods that are beneficial to you.”
So it all started when I decided to eat more nutritive and balanced meal to stay fit. And nothing can be more nutritional than colorful vegetables on a single plate. Yes I am talking about vegetables, which doesn’t appeal to many people. Once my brother made vegetable casserole, which later on became popular among friends and family. Talking to my brother, I came to know he dreamed of this recipe which is quiet funny but obviously not true.
So I turned this casserole into a stuffed pepper casserole which not only looks so colorful and appealing but tastes delicious. When I first made this dish, I served it with basil and mint sauce which me and my husband thoroughly enjoyed.
Peppers are rich in caretaenoids, vitamin C and E. The more it ripens, more rich it gets in Vitamin C, Caretanoids and antioxidants. Remember not to overcook it as it will destroy some of the nutrients . Buy the ones which have deep bright color, firm skin with no signs of wrinkles and decay on the skin.
- different colored peppers (2 big or 4-5 small)
- 1/4 C zucchini chopped
- 1/4 C celery chopped
- 1/4 C carrots chopped
- 1/8 C red/yellow onion chopped
- 1/8 C petite green peas
- 1/8 C roma tomatoes seeded and chopped
- 1/8 C red kidney beans
- 1/8 C black beans
- 1/8 C par boiled purple potato chopped (any potato can be used)
- 1/3 C bread crumbs
- 1/4 C Parmesan cheese
- 1/4 C fresh grated mozzarella cheese
- 1/2 tbsp jalapeno chopped (optional)
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- red chilli flakes for extra heat (optional)
- salt to taste
- crushed black pepper to taste
- 1 Tbsp oil
- Preaheat the oven to 350° F
- Bring a large pot of water to boil and add salt.
- Core the peppers from the stem side.Blanch them for 2-5 minutes (depending on the size of the pepper). Lay them upside down on a wire rack to dry and cool.
- In a bowl, combine all the above ingredients for stuffing. Stuff the peppers and bake them covered for 20-30 minutes.
- Garnish with fresh parsley or mint and serve immediately.
- Throw some fresh mint and basil leaves with little bit lemon juice salt, pepper, green finger chilly and some creme fraiche or sour cream in the blender. Blend it all together and there you have fresh, spicy creamy sauce to go along with stuffed pepper casserole.
- The big peppers makes it a complete meal on it own; however the small peppers can be a great side dish.
- You may put any kind of vegetable you like in this dish and adjust the quantity according to your taste. Flavor this with any herb of your choice. Personally I like Thyme and Oregano for this dish