Body Ecology Diet, eggs, gluten free, grain free, mushrooms, red pepper, SCD, Specific Carbohydrate Diet, spinach, zucchini
Howdy! How was your weekend? Did you do anything especially fun?
Well, I made this scrumptious creation:) It’s a delicious veggie and egg stuffed bell pepper. I know, you may be scratching your head…but I’m a vegan that eats pastured, farm fresh eggs. So I’m a 99% Vegan.
But no worries for my vegan lovelies! You can make this vegan by simply subbing 3 Tbs crumbled firm tofu, and reducing the bake time to 35 minutes! However, that makes it *not* BED or SCD friendly.
Here’s what you need: (Serves one)
1 red bell pepper, top cut off (reserve)
2 egg whites (or 3 Tbsp tofu)
2 Tbsp onion, minced
1/2 cup spinach, chopped
2 button mushrooms, minced
3 Tbsp zucchini, small dice
3 Tbsp reserved red pepper, small dice
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper
1/4 Zucchini, sliced thin on a mandoline
1 button mushroom, sliced thin
bed of lettuce or spinach
Preheat oven to 400 degrees. Saute your onions in 1 tsp EVOO, with your spices. Let it soften slightly. Then, add your mushrooms to the pan and brown both sides. After about 4 minutes, stir in your spinach and let it wilt down. Take off the heat and let cool slightly.
Meanwhile, cut off the top of your red pepper. Dice that piece up and set aside with your zucchini. Also, trim the bottom of your pepper to make it sit flat. (Don’t trim it all the way through….you want it to still be sealed). Then, mix your diced raw zucchini and raw red pepper with your 2 egg whites (or crumbled tofu). Once the onions/mushroom mixture is cooled, mix it in as well.
Line a deep casserole dish with tin foil and spray with olive oil. Stand your pepper up in the center and fill with your vegetable mixture. Cover the dish with tin foil and bake covered for 30 minutes. Then, take off the top and cook, uncovered, for 45 more minutes. It will look a little “soupy” on top, but fear not…the eggs are completely cooked inside, and when you let it sit for 5 minutes, the top firms up. This is just the liquid from the zucchini coming out.
To make the garnish, quickly brown your mushroom slices in a touch of olive oil. For the chips, carefully slice your zucchini on a mandoline. Place the slices on a tin-foil lined, olive-oil-sprayed baking sheet. Place them in a single layer, spritz with olive oil, and sprinkle with salt and pepper. Bake for 20 minutes in your 400 degree oven, and flip the slices halfway through.
This stuffed pepper was fabulous!! It had such fantastic flavor: it had a slightly spicy note from the chili powder, complimented beautifully by the warmth from the cumin. This paired really nicely with the earthy mushrooms and slightly sweet red pepper.
And it was so beautiful! It was like a pinata with the veggie surprise inside! This would be a great way to get the picky eater in your life to eat some healthy veggies!
How are the New Year’s Resolutions coming?