The Herd Archives

Sunday, October 8, 2017

Tasty Delights-- Golden Grain Stuffed Peppers


Now. This is a recipe I typically wouldn't try. I like bell peppers but I really don't care for them in large chunks like you get with stuffed peppers. Even when I do the normal "stuffed peppers" recipes I do an undone version (so good-- find it here). 


But it came in my HelloFresh box and I'm trying to be grown and eat like a grown up. So. Okay. We made it how it called it. lol

And it was fairly good.

Of course if I ever make it again I'm so doing the unstuffed option because, yeah, I ate it but SO much bell pepper in one chunk. lol



I do love red and yellow peppers. They're just so vibrant and colorful.


Roast them up.


While the peppers are roasting chop up all of the other ingredients.


And put the golden grain mix on to boil. This is after it was cooked. I love the variety in this mix. I need to see if you can actually buy it that way. It was tasty!

Seriously. Isn't it gorgeous?!


Saute the onion and sun dried tomatoes.


Then saute the zucchini until it's golden and picking up a little brown crunch to it.


Add in the diced mozzarella and then mix in the grains before stuffing the peppers.


Once the peppers have been stuffed to the gills put them in the oven until the cheese melts.



And serve over the extra grain mix that wouldn't fit in the peppers.

So. Yes. This was pretty tasty!
I really liked the stuffing with the zucchini. I never would have thought to put zucchini with bell peppers. It was definitely my favorite part.
The peppers just weren't my personal taste the way they were served. I think I would have liked them more if they were diced up and maybe sauted instead of roasted. But, really, I ate it all soooo. lol

If you want to try HelloFresh I have a $40 off link for your first box. It gives me a bit of credit as well. But it's a nice way to try out there service! Just click HERE.
Golden Grain Stuffed Peppers Recipe

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 shallot, dice
1 zucchini, chop in 1/2 inch pieces
2 cloves garlic, mince
1T Herbs de Provence (I used WAY less)
4oz mozzarella, small dice
3-4 sprigs fresh parsley, chop
1.5oz sun dried tomatoes, fine chop
1 cup Golden Grain blend
1T olive oil
salt/pepper to taste
1 1/2 cup veggie broth

Directions:
  • Preheat oven to 400 degrees
  • Half peppers lengthwise, core, brush with olive oil/salt/pepper and bake cut side down until soft, 20 minutes
  • Boil 1 1/2 cup veggie broth adding golden grain blend once boiling. Cover, simmer on low until tender, 10-12 minutes
  • On medium-high saute sun dried tomatoes and shallot until soft, 3-4 minutes.
  • Add garlic, cook until fragrant, 1 minute
  • Season with salt/pepper and transfer to bowl.
  • On high add zucchini, salt, pepper, herbs de Provence and cook until soft, golden 5-7 minutes. Add to sun-dried tomato mixture.
  • Add mozzarella to veggies and toss.
  • Flip bell peppers and stuff with mixture. Heat until mozzarella melts, 3-5 minutes.
  • Mix parsley into left over grain mix and divide onto plates.
  • Top with stuffed pepper mix and serve.


Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

Find more Tasty Delights!


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~Anna