HAPPY FRIDAY! I don't think anyone is as happy today as the teacher's who have off for 7 school days in a row! There is only about 7 school hours between me and freedom! I know you probably are sick of hearing about my days off and vacation, but trust me school has been TOUGH. My poor students are being test prepped up the wazoo and they need a break too!
Yesterday I went to the gym to run off some work stress. I was looking forward to running outside, but it was very windy and not that warm so I went to the treadmill. I did one of Fitnessista's treadmill workouts and it was so hard. It normally is challenging, but I just couldn't find a groove and couldn't get into it. It was one of those runs where I was counting down minute by minute but I got through it. (I don't know how!) I was SO glad when it was over and I could go home! Do you ever have those days, where it's SO hard to get through a run?
I know I have posted a ton of stuffed pepper recipes, but this is definitely a new one for me. I just kind of dreamed it up. I had some peppers I bought and I am currently using everything in my fridge up, so I wanted to give these a try. I knew I didn't want to use rice (like I did for Danny's) because I was having leftover polenta pizza with them. I took out all of my veges and looked at my food processor and knew it was meant to be.
mixed until chunky in food processor
add remaining ingredients and mix well in bowl.
spoon into peppers.
(Danny's peppers had long grain brown rice, chicken sausage and mozzarella cheese.)
Vegetable Stuffed Red Peppers
Ingredients
1 large (or 2 small) red peppers cut into halves (and de-seeded)
a handful of fresh spinach
1/4 eggplant, cut into slices
1/4 red onion, cut into slices
4-5 button mushrooms
1 tbs lemon juice
1/4 cup ezekial breadcrumbs
1 egg white
salt and pepper to taste
Preheat oven to 400 degrees. Add spinach, eggplant, red onion and mushrooms to food processor. Pulse until chunky. Transfer to a bowl and add lemon juice, bread crumbs, salt and pepper and egg white and mix well. Spoon into peppers and cook at 400 for about 25-30 minutes.
These are a perfect main or side dish. They were very filling, especially with polenta pizza! After school I am off to be pampered with some pre-vacation treatments (aka manicure/pedicure!) Tonight I'll be packing...it needs to get done!! Any suggestions on what to bring?
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12 comments:
Those look delish! I need to make stuffed peppers again soon.
have fun get some rest and keep these great recipes coming!
I'm so happy for you - vacation, finally! I hope you have a blast. Well, I know you will, actually :P
The peppers look great! Definitely clever, more original than rice :) And I'm a polenta pizza fanatic, too.
7 hours!!
That looks healthy and delicious. Looks like fun to prepare them.
I love stuffed peppers! These look delicious!
I've had runs like that before... where every step feels like a challenge.
Have a great weekend Nicole :)
Great recipe - I never thought to add eggplant!
Yummy peppers! I have been meaning to make some and I do have two peppers in the fridge but they are gonig in for a salad. Boo, maybe next week!
Those look so yummy! I'm actually never had a stuffed pepper before. But I think I'm going to have to try now. Thanks.
Enjoy your vacation. As a teacher I can feel your pain :)
Those look great- the new camera looks awesome! You can definitely tell the difference.
You should pack me!
I love that you just used veggies for the filling, it sounds amazing! Who needs rice anyway?!? :)
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This looks great, I have been craving stuffed peppers the past few days, I like your vegetarian version alot. And yes I do have those days where I just can't get motivated to bike or swim, I don't run. My crazy pt hubs has trained me over and over the "right" way to run. I was supposedly running wrong, now I don't run at all, except in place on the trampoline.
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