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Stuffed Sweet Pepper – Hearty and Healthy!

May 29, 2012 By Jittery Cook 12 Comments

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 

  • 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:

  • Thanks so much, Robin Rosenberg! You’ve passed on a fabulous and gorgeous looking stuffed pepper recipe. To indulge the art collector in all of you, take a look at Robin Rosenberg’s Fine Art. I hear her business is booming!
  • For a real Italian twist, check out Madonna del Piatto’s pepper recipe.
  • Thanks to Dr. Alyce Fischer, my favorite dentist with a wonderfully informative FB page, for pointing out foods that strengthen our teeth. Let’s hope they strengthen our nails, too, because all this jittery cooking and dishwashing does not lead to lovely nails.
  • Open up each of these 7 blogs to follow this summer. They are spectacular.
Related articles
  • Mediterranean Quinoa Stuffed Peppers (juicybites.net)
  • Stuffed Sweet Peppers (shaanthz.wordpress.com)
  • The Italian Way with Red Peppers (jovinacooksitalian.com)
  • Stuffed Bell Pepper Dinner (lovefitandlifestyle.wordpress.com)
  • Roasted Red Pepper Sauce (theepochtimes.com)
  • Vegan Stuffed Peppers (theheartyherbivore.wordpress.com)
  • Stuffed Bell Peppers (trainleanthinkclean.wordpress.com)

 

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Comments

  1. Sonia Ribaux says

    May 29, 2012 at 9:13 am

    How convenient! I just bought a “truck-load” of peppers on sale. Just what I needed!

    Reply
    • Jittery Cook says

      May 29, 2012 at 12:47 pm

      Let me know how you like. I’m going to try the same recipe with quinoa next.

      Reply
  2. Shaanthz says

    May 29, 2012 at 9:23 am

    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!

    Reply
    • Jittery Cook says

      May 29, 2012 at 4:16 pm

      Welcome! Ain’t blogging grand!

      Reply
  3. earthichick says

    May 29, 2012 at 12:27 pm

    Looks simple and amazing.

    Reply
    • Jittery Cook says

      May 29, 2012 at 12:47 pm

      Agreed! Thanks!

      Reply
  4. The Hearty Herbivore says

    May 29, 2012 at 2:29 pm

    Thanks for the pingback! 🙂

    Reply
    • Jittery Cook says

      May 29, 2012 at 4:17 pm

      Very welcome. Am enjoying connecting.

      Reply
  5. jovinacooksitalian says

    May 29, 2012 at 8:21 pm

    The peppers look very appetizing and I like the addition of feta. Thank you for linking to my blog.

    Reply
  6. The Scrumptious Pumpkin says

    June 1, 2012 at 7:53 pm

    Thanks for sharing the link to the seven food blogs – amazing new ones to follow 🙂

    Reply
    • Jittery Cook says

      June 1, 2012 at 8:31 pm

      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!!

      Reply
  7. Alisha Ross says

    August 9, 2021 at 7:00 am

    There are certainly a lot of details like that to take into consideration. That is a great point to bring up. I offer the thoughts above as general inspiration but clearly there are questions like the one you bring up where the most important thing will be working in honest good faith. I don?t know if best practices have emerged around things like that, but I am sure that your job is clearly identified as a fair game. Both boys and girls feel the impact of just a moment’s pleasure, for the rest of their lives.

    Reply

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