Contains: Nightshades. Is: Whole30, Paleo, gluten-free, dairy-free, vegetarian, vegan.
While I got most of my loving for those “odd bits” from Dad, he never shied away from his vegetables. I think he’d enjoy the spirit behind this recipe, as well – and I’m sharing it for all the fathers out there who’d love to try something a bit different on their day coming up Sunday. Hey, a lot of fathers are vegetarian or vegan anyways…
Both of these stuffed recipes (the second will follow shortly) share the same stuffing. I’m separating them, because I’m sure my vegan and vegetarian audience won’t want to wade through the offal, and they can just keep the recipe they want.
When I choose apples, I prefer to go for the tart ones. There wasn’t a lot of choice at my supermarket unless I wanted whole bags of apples (nope). I forget the types, but these were tart enough for my predilections.
The spinach is only in this because I was heading out of town and didn’t want to feed the entire bag to the chickens. It won’t add much in the way of flavor (but there should be some nutritional benefit). Ditto with the parsley. And the color with non-green bell peppers was great.
Prep Time: 15 minutes.
Cook Time: 15 minutes + 25 to 30 minutes.
Rest Time: Just cool enough to eat.
Serves: 1 bell pepper per person – up to 3-5 people, depending on pepper size.
Leftovers?: Yes. Reheat in oven or microwave.
Stuffed Pepper, Featuring Apple & Onion (Vegan)
- 3 – 5 whole bell peppers. Pick your color(s).
- 150 grams of peeled, chopped onion.
- 300 grams of cored, chopped apple (I leave skin on – this was actually 1.5 apples.)
- 2 teaspoons Ras al Hanout (click for the recipe – for milder, start with 1 teaspoon, and taste.)
- salt and pepper to taste (I add no extra salt, there’s some in the Ras al Hanout)
- Optional: 2 or three handfuls of fresh spinach
- Optional: a few sprigs of parsley, remove stems, lightly chop.
- Healthy cooking oil: my go-to is as usual, avocado oil (high heat version).
Pre-heat oven to 350 F.
Chop up everything that needs chopping, then heat up your skillet with oil to medium or medium-low.
Add the onion, sautee until translucent, about 8 minutes.
Add the apple and spices, sautee until apple is softened, about five minutes.
Add any optional greens such as that spinach and/or parsley, cook another three, or until the spinach releases its water.
Turn off cooktop heat.
To stuff the peppers: You have two options – go in from the top, pull out the core with the stem, wash to remove any remaining seeds. Then, stuff using a teaspoon, compress stuffing down with your fingers.
Or, slice in half longitudinally, forming two boats, remove stem and seeds, and stuff each half. I usually do this. With the boats, you can certainly overload them!
Place in pre-heated oven for 25-30 minutes. Remove, and serve.
A fine side, if you aren’t following Paleo, would be quinoa or basmatic rice.
Note – I like my bell pepper crunchy. There are a lot of folk who don’t like that texture at all. Lightly steam your bell peppers about 4-5 minutes if you are one of the latter, prior to stuffing.
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