Wednesday, June 4, 2014

One for you, one for me

The past few weeks have been flying by, but have been quite productive and beautiful weather-wise. I'm excited to say it's finally June and feeling like summer is just around the corner.
On the school front, I am also in my last week of this quarter - so that is quite a relief to have some "free" time coming up until the next quarter begins!

Onto the food - I have a fun recipe that we made this past week based on ingredients we had that needed to be used. We had an opened bag of Daiya in the fridge from Jason's mom when we were visiting, so I knew that could not go to waste. We had made pizzas not tooo long ago, but I wanted something more fun - thus I decided on Pizza Stuffed Peppers!

I took a picture of the inside as well...but let's just say sometimes the inside isn't always the most photogenic. Bulgur + cheese + toppings + tomato sauce = not the most beautiful. However, beauty is not everything - these peppers were delicious!

Pizza Stuffed Peppers: (Serves 2)

2 large bell peppers
1/2 cup bulgur
1 1/2 cup water
1 can of pizza sauce (I love Don Pepino!)
1/2 onion, chopped
2 cloves garlic, minced
1/2 zucchini, chopped
1 T oregano
1 t dried basil
1/3 cup chopped sun-dried tomatoes
1/4 cup pineapple, chopped (optional)
Vegan mozzarella cheese to top
salt and pepper to taste

Preheat oven to 350 degrees. Boil water to cook the bulgur. When water is boiling, add bulgur and reduce heat to a simmer. Let cook until the water is absorbed, about 15-20 minutes.
Preheat a cooking pan over medium heat and use non-stick spray, water, or a bit of oil to heat in the pan. Add the onion and the garlic and cook for 2 minutes. Add the zucchini and seasonings. Finally add the sun-dried tomatoes, pineapple, and bulgur to the pan. Add the pizza sauce and stir to make sure everything is incorporated and warm. Turn off the heat.
Chop the tops off of the peppers and de-seed them. Grab a baking dish (I used a loaf pan) and pour some pizza sauce on the bottom to line it. Place the peppers on top of the sauce.
Spoon the bulgur mixture into each pepper. Bake for 20 minutes.
After 20 minutes, take them out and top each pepper with cheese. Bake for another 10 minutes until peppers look softer and cheese is melted.

These are a great weeknight meal, but I think next time I might try them in the crock pot to have them ready when we get home.

Happy hump-day! :)

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