Stuffed Sweet Pepper – Hearty and Healthy!

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Thanks to our very own Dr. Joe Schwarcz, we now know about nutritarians and the Disease Proof blog. Personally, I enjoy a balance between great tasting and nutrient dense foods. Guilt engulfs me when I long to eat the white foods of days gone by–white flour, rice, bread, sugar, you know what I mean. Jittery Cook aims to find that balance between nutritious and tasty. Can’t call it the sweet spot. How about the N(utrition)-T(aste) spot?

Stuffed is what you won’t be after eating these delights. Nutrient dense and tasty, they rank high on the N-T scale.Healthy Side Dish

Stuffed Sweet Pepper Ingredients

  • 2 large red bell peppers
  • 2 large yellow bell peppers
  • 1 small red bell pepper, finely chopped
  • 1 T olive oil
  • 1 c course or medium bulgur (or 1 1/2 c cooked quinoa)
  • 1/4 c dried currants
  • 2 T pine nuts
  • 2 t ground cumin
  • 6 oz fresh baby spinach
  • 3 T chopped fresh mint
  • 3 T chopped fresh dill
  • 1 c feta cheese, crumbled and divided (optional)
Boil 2 cups of water and 1 teaspoon of salt. Add bulgur, cover and let stand for 30 minutes. Strain.
Cut the 4 large bell peppers in half through the stem. Remove the seeds and stems.

Roast the peppers on a shallow baking pan covered with parchment, at 420 degrees, cut side down for 15 minutes, then cut side up for 15 minutes. After roasting, lightly spray the insides of the peppers with olive oil and sprinkle on a bit of salt and pepper.

Healthy Side Dish

Heat a tablespoon of olive oil in large skillet over medium-high heat. Add chopped red pepper. Sauté until tender, about 3 minutes. Add currants and pine nuts. Sauté 2 more minutes.

Healthy Side Dish

Add cumin, stir 20 seconds. Mix in spinach, stir for about 2 minutes or until the spinach begins to wilt. Remove from heat. Mix in strained bulgur, mint and dill. Stir in half the feta. Season with freshly ground pepper. No salt is required if using feta.

Divide bulgur mixture among pepper halves. Top with remaining cheese. Serve warm or at room temperature. Can be made 1 day ahead. Cover and chill.

Stuffed Sweet Pepper Print Ready Recipe 

Final notes:

 

Comments

  1. says

    That looks delish…I got the most beautiful yellow and red peppers yesterday and I know what to do with them :) Thanks for the pingback!

    • says

      I know! They are pretty outstanding. I didn’t take the post seriously until I opened each blog and then OMG scary well done!
      Amazing how we think alike!!

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