Category Archives: mushrooms

Veggie-stuffed peppers

This is a quick and yummy meal that I thought up at the last minute. I was watching the Food Channel and saw someone making a traditional stuffed-pepper meal, meaning hamburger and bread crumbs. Uhm, not gonna work. But I remember loving my Mom’s stuffed peppers when I was a kid. So, with my daughter by my side, we came up with an even better, gluten-free, vegetarian version.

Quick and easy veggie-stuffed peppers

Veggie-stuffed Peppers

3 large peppers (I prefer red or orange since they are a little sweeter)

1 1/2 cups chopped mushrooms

1/2 chopped zucchini

1 large sweet onion, diced

olive oil/salt/pepper

1 clove garlic, minced

1 bag Trader Joe’s frozen Jasmine rice (about 2 cups)

1 cup shredded Mexican cheese

Oregano, basil (dried)

1. Preheat oven to 350 degrees.

2. Place olive oil, onions and garlic in saute pan and cook till tender. Add salt and pepper.

3. While onions are cooking, slice the top off the peppers. (when choosing peppers, try to pick out ones that will stand on their own.) Clean out the peppers and leave whole, placing them in a glass baking dish or pie pan so they stand on their own, then dice up the tops and reserve those for the filling.

4. Add peppers to the pan and saute till tender, then mushrooms to the pan and saute till brown.

5. Add zucchini last and cook for a few minutes until just tender.

6. Finally, add the rice, a bit more olive oil, oregano, basil, salt & pepper to taste. Cook until the mixture is warm and mixed well.

7. Fill each pepper halfway, then add a pinch of cheese (a little less than 1/4 cup) in each one.

8. Finish filling peppers and mound it on top.

9. Top off each pepper with another pinch of cheese.

10. Bake for about 30 minutes, then let sit for about 10 minutes. (These are piping hot inside and so good you’ll burn your mouth for sure.)

These can also be made with brown rice (which I didn’t have at the time) and any veggies you have hanging around in the fridge. It’s a great way to use up any leftover veggies, just saute with some rice and stuff a pepper. Enjoy!

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Filed under cheese, cooking, dinner, dinner parties, dinner party, egg-free, gluten free, mushrooms, quick meal, rice, squash, vegetarian, zucchini

Tofu and Mushrooms, What a Great Combo

Although I love tofu, for some reason it always seems like so much work. It isn’t really, it’s just in my head. I love the tofu at our favorite Chinese restaurant, nice and spicy. But I’ve been reading about nutritional yeast and how good it is for you, so I thought I would try coating the tofu in it and frying. Some people on the Internet have said it’s quite good. I looked up a few recipes and really just modified them to what I had in the fridge and around the house. It turned out well, although I think I might even make it more spicy next time.

If’ you’ve never tried nutritional yeast, give it a try. Most of the research I’ve done shows it to have tons of B vitamins and protein. These are two things I could definitely increase in my diet. I just happened to find it in the bulk bins at our local Whole Foods store. I even read that some people sprinkle it over popcorn. It sure smells good so I may give that a try.

There’s no real recipe. I just sliced the tofu in flat rectangles and let them drain on paper towels for a few moments. Dip in soy sauce mixed with a little sesame oil and rice wine vinegar, then dip in nutritional yeast flakes (not powder) mixed with a little garlic powder and parsley.

Put just a little olive oil in a pan and let it get hot. Then cook tofu about 3-4 minutes on each side till brown. Watch closely, they can burn quickly depending on how high your heat is. Medium is usually good on a gas stove.

I served this with just a pound of mushrooms sauteed in butter, olive oil and garlic. Let the mushrooms brown and then add just a little water at the end to deglaze the pan and make a little sauce over the tofu. Yum! I think next time I’ll add just a little cayenne or Chinese garlic pepper sauce for a little kick. Maybe serve some garlic paste on the side. Yummy.

This week I’m also going to try Seamaiden’s Peanut Tofu with Coconut Rice. I can’t wait. Check out the link to her site for more great recipes (See link under GF Sites/Links).


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Filed under gluten free, mushrooms, nutritional yeast, tofu, vegetarian