3000 miles 'til dinner.

Peppers are plentiful in the garden, farmer’s markets and shops right now and they make a perfect container for many delicious fillings. Let your imagination run wild…this is only the beginning. 

Prep time:  45 minutes (while peppers are pre-baking, prepare filling)

Baking time:  20 minutes

Baking temp:  350 degrees

Servings:   6  (4 with left overs)

♥PANTRY, FRIDGE, MARKET♥♥

3 T. olive oil

6 medium yellow, green or red peppers (or combo)

12 ou. fresh spinach leaves, chopped 

3 medium zucchini, medium dice

1 large white, sweet or yellow onion, fine dice

1 t. oregano or 3 T. fresh oregano leaves, finely chopped

2 t. basil or 1/2 C. fresh basil, finely chopped

1 t. ground cumin

1/2 C. cilantro leaves, finely chopped

1/2 t. black pepper

1/2. t. red pepper flakes

1 t. sea salt    *add less salt if you use feta rather than Paneer cheese

1 C. PANEER (unaged farmers cheese) or 3/4 C. feta, crumbled

1 C. grated Asiago or Parmesan or crumbled feta (or combo)

♥PREP    Pre-bake bell peppers: 375 degrees

Slice peppers in half, seed and lay cut side down on parchment lined baking sheet.

Rub skins with a little olive oil and bake for 15 minutes. Turn over and bake another 5-10 minutes.  Peppers should be soft but still hold their shape. Remove from oven and set aside to cool slightly.

♥PREP   Filling 

While peppers are pre-baking, heat 2 T. olive oil in heavy bottom skillet. Add half the  zucchini (watch spattering!) and saute quickly,  browning on most sides. Remove with a slotted spoon and set aside. Repeat process with remaining zucchini. 

Add 1 T. olive oil to the same skillet and saute onion until golden brown. Add raw spinach, zucchini and all spices to the skillet. Toss until spinach is just wilted. Remove from heat and add Paneer or feta.  Taste and adjust seasoning.

Place peppers, right side up, in a baking dish and spoon in filling. Sprinkle each pepper with generous portion of Asiago, Parmesan or feta (or combo)

♥BAKE

Bake - 350 degrees for approx. 20 minutes or until hot through

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute: use any combination of sauteed vegetables, i.e. mushrooms, carrots, broccoli, swiss chard, any variety squash, etc.

*consider meat or poultry filled peppers -  by adding crumbled Italian chicken or pork sausage to the vegetable mix

*consider vegan filled peppers - substitute vegan cheeses

♥ Helpful Hints♥

*pre-bake peppers and filling up to two days ahead; assembled and bake when needed

MIL post