after a lovely vacation- hanging with friends, sitting on the beach, drinking beer, wine and more beer and eating our way all over santa barbara- all my body is craving are salads and vegetables.
lovely green slices of zucchini, slivers of yellow summer squash, pretty little leaves of baby spinach, and bright, bold red bell peppers. throw in a little rice, some white wine (just a touch), homemade tomato sauce and some cheesy breadcrumbs and dinner is just about on the table.
feel free to add some ground beef or turkey if you are feeling carnivorous.
stuffed red bell peppers
6 red bell peppers, tops and seeds removed
cook 1 cup of white or brown rice, set aside
2T olive oil
2 zucchini, diced
1 yellow squash, diced
2 cups packed (or 2 huge handfuls) baby spinach leaves, rinsed
1 yellow onion, diced
2 cloves garlic, minced
1/2 cup homemade or store bought tomato sauce
3-4 sprigs of thyme, leaves removed
1/4 cup white wine
salt + pepper
1 cup panko crumbs
1/4 cup pecorino romano or parmesan (omit for vegan)
3T melted butter
mix all together and set aside.
preheat oven to 350 degrees.
heat olive oil in large skillet over medium heat. add diced onions and all the leaves of thyme and saute about 5 minutes. add garlic and all the squash and cook another 5 minutes. add spinach, wine, 2 cups cooked rice and tomato sauce. stir and cook another 3-4 minutes. taste and add salt + pepper as needed.
fill each red bell pepper just about to the top, leaving a little room for that cheesy, crispy topping. top with breadcrumb mixture and bake in the oven, 30 minutes @ 350 degrees.