Rachel here: I made stuffed peppers for the first time last night and I will definitely be making them again. While I know they often have rice or bread crumbs, I went a lighter route and just stuffed mine with veggies, tofu and cheese. It made for a nice light summer dinner, though I can imagine making a different stuffing that feels cozy once the cold weather comes.
On a different note, I've been thinking a lot about what I put in my body since M is exclusively breastfed. Avoiding anything and everything with hormones/antibiotics/words-I-can't-pronounce feels essential in terms of giving M a healthy start (ok, I just reread that and it sounds a little ummm...zealous...*sigh*) and the easiest and most affordable way to do this seems to be to eat vegetarian and vegan meals. While we can definitely get good quality reliable meat around here, it doesn't come cheap. So anyway, while my focus on meatless cooking started with this column, I guess I'm here today to say it's grown and now dominates our weekly eating. I made this entire dinner using exclusively organic and local ingredients and spent less than ten dollars to do so. Now that's a meal that's good for the planet, the body and the wallet...pretty awesome.
ingredients
3 red bell peppers, tops and seeds removed (*pick peppers that stand up!*)
1 portabello mushroom, diced
1/2 white onion, diced
2 sm. heirloom tomatoes, deseeded and diced
1 crookneck squash, diced
6 oz. extra-firm tofu, broken up
1 sprig rosemary, destemmed
salt and pepper
juice from half a lemon
1/3 c. feta cheese
mozzarella to top peppers
method
Preheat your oven to 375 degrees. Sautee mushroom, onion, tomato, squash and tofu with rosemary, salt and pepper and lemon juice. Mix in feta cheese and stuff peppers with this mixture. Top with mozzarella and bake until the cheese is bubbly and starting to brown. Enjoy!
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