One of my favorite ways to prepare peppers in the summertime is to stuff and grill them. There are so many possibilities when stuffing peppers but I usually come back to this particular combination of ingredients....so tasty!
Ingredients: bell peppers plum or cherry tomatoes green onions sharp cheddar cheese cayenne pepper chipotle chile pepper (or regular chili powder) cous cous OR quinoa (for a low glycemic/ high protien/ gluten free option) *check out the link for interesting facts about this stuff
First, prepare cous cous or quinoa according to package directions. Let cool while prepping other ingredients.
Next, shred the cheese, chop the tomatoes and scallions...
Combine tomatoes, scallions, cous cous, and cheese in a medium sized bowl...
Time to add your spices. I usually go by taste but I would estimate a tsp of chile pepper and a dash of cayenne. Lightly combine with a fork.
Now, cut off the tops of your peppers like so....
FYI, this one had babies growing inside...
And this is my crazy cat who LOVES green peppers and comes running any time he hears them being cut. He practically climbs up my legs every time to get a taste.
Now, spoon mixture into peppers...
Place peppers on hot outdoor grill (OR if you don't have a grill place peppers in the oven on a low rack and broil on high, watching closely)...
On the outdoor grill, once the bottoms of the peppers start to brown and the skin bubbles move to upper rack or lower heat. Grill for about 2-3 more minutes. ENJOY!
When my vegetable garden started producing enough goodies to harvest I had to start getting creative in the kitchen. So far I have an overabundance of summer squash, a few cherry tomatoes and lots of basil. So, I came up with this concoction for dinner one night.
Ingredients: 1 large chicken breast 1/4 cup fresh basil, chopped 1 cup cherry tomatoes, halved buffalo mozzarella, cubed summer squash 1 cup frozen peas bowtie pasta Parmesan cheese olive oil salt & pepper (to taste) grill seasoning
Start with slicing the squash in strips from end to end, about 1/4" thick. Brush with olive oil and sprinkle with grill seasoning or just plain sea salt and pepper.
Place on hot outdoor grill or stovetop grill pan. Butterfly the chicken breast, brush with olive oil to both sides and sprinkle with grill seasoning. Grill each side approximately 4-5 minutes depending on thickness.
While squash and chicken are grilling cook the pasta adding the frozen peas straight to the boiling pasta for the last two minutes.
Slice up the squash and chicken into bite size pieces.
In a large skillet on low heat 1 Tbs olive oil. Add pasta, peas, chicken, and tomatoes. Toss to coat in olive oil. Sprinkle with Parmesan cheese.
Season with salt and pepper to taste. Add basil, squash and diced buffalo mozzarella at the very end. Serve and enjoy!
One of my favorite ways to prepare peppers in the summertime is to stuff and grill them. There are so many possibilities when stuffing peppers but I usually come back to this particular combination of ingredients....so tasty!
