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It’s the summer of stuffed vegetables here at small eats! Like I said last week, stuffed vegetables are a great way to enjoy as much of the vegetable as possible and it’s a great visual aid if you’re working on portion control.

Stuffed bell peppers, much like stuffed eggplants, are so popular, you can’t escape them! After many stuffed bell peppers this summer, I’ve come up with a formula that works great for my table.

After looking at other recipes, I decided to halve my bell peppers rather than keeping it whole. It cut down on the oven time, and the pepper’s going to get cut down in order for you to eat the pepper and the filling at the same time, so why not?

To add more color and flavor, I made a chimichurri to top the pepper with instead of cheese. While I don’t have a problem with quality cheese (I kinda love cheese. A lot.), it can be a gateway food in my house. Have extra cheese leftover from the recipe? Let’s buy some crackers to go with it. Hungry for a snack? Cheese and crackers instead of fruit or nuts. Let’s buy some bread to make grilled cheese sandwiches to use up the cheese… So, for those reasons, I don’t use cheese a lot. We’ve all got our gateway foods, and cheese is certainly one of mine. But, back to the chimichurri. It adds a bright, peppery kick to the filling and ups the green count, which is a win win. I top the peppers with chimichurri after baking, rather than before.

This recipe also shares a fast and lightbulb technique to cooking corn on the cob that I learned from the incomparable Elise Bauer, the powerhouse behind Simply Recipes. It will change the way fellow small tables think about cooking corn. If you want the visuals that accompany this technique, read Elise’s post here. Thank you, Elise!

Want more bell pepper dishes from this series? You can find them here:

Nutrition DL: Bell Peppers