It’s experimental night at the OH! Kitchen…
Basically that means I’ve run low on groceries and have no idea what to make for dinner. The produce bin contains a russet potato, a sweet potato, a red onion and a butternut squash that really needs to be cooked soon. The refrigerator has a package of sweet baby bell peppers and some portabello mushrooms I bought for grilled veggie pizza but never made. I’m pretty sure there’s a way to make something out of all of these ingredients that doesn’t involve grilling. It’s just not grilling weather – the April winds are blowing like a hurricane!
I start by roasting the potatoes, onion and squash sprinkled with chopped fresh rosemary and chives. Still not sure what I’m going to make but these are so good they could be a meal on their own. I throw in some a chopped portabello mushroom at the end, just enough time for the pieces to soften a bit. I consider chopping up the peppers and throwing them in too and calling it a meal but decide to be a little more creative. (Mostly so John won’t say “vegetables, again?” even though that’s what he’s getting – presentation is everything!)
While the vegetables are roasting in the oven I cut the baby sweet bell peppers lengthwise and steam them for about 10 – 15 minutes until tender but still firm enough to over stuff. I love these little guys – they have a super sweet delicious pepper flavor. I just learned an interesting fact: bell peppers carry a recessive gene that turns off the heat in peppers – capsacain. No wonder they’re so mildly yummy! The smallest ones are a perfect hors d’oeuvres size and a couple of the large ones stuffed full make an ideal meal.
All members of the bell pepper family are a great natural source of vitamins C and A via their abundant carotenoids such as beta-carotene. Your body needs these powerful antioxidants to neutralize all of the cell-damaging free radicals wandering around in it that can cause so many chronic diseases.
After the roasted vegetables are cooked until tender, I mash them a bit then add some more fresh chives and a little fat free feta cheese. You could use scallions or parsley if you don’t have fresh chives. However, I recommend planting your own chives as they are sooo good in so many dishes. They are very easy to grow and heartily survive the abuse of an absentee gardener and changing weather. Before long, you’ll be everyone’s favorite neighbor giving away your chive harvest it grows so fast!
One butternut squash, peeled and cut into 3/4″ cubes
One sweet potato, peeled and cut into 3/4″ cubes
One russet potato, peeled and cut into 3/4″ cubes
1/2 red onion, chopped into large dice
1 portabello mushroom, washed with a damp cloth and cut into large pieces
1 tsp fresh rosemary, minced
2 tbsp fresh chives, minced
1/2 cup fat free feta
8 sweet baby bell peppers (larger is better for stuffing)
Bake potatoes, squash and onion with rosemary on a non-stick baking pan at 400 degrees for 30 minutes.
Cut peppers lengthwise and steam for 10 to 15 minutes until tender but still firm enough to stuff.
Add portabello mushroom and 1 tbsp chives to potato baking pan and bake for 10 more minutes or until all veggies are tender. Remove from oven and place into large mixing bowl.
Mash with a hand masher until mushy with some chunks. Stir in feta cheese and remaining 1 tbsp of chives. Generously stuff potato mix into baby bell peppers.
Serve immediately or reheat in 350 oven for 15 minutes.
Hi, I’m Kim, Healthy Food Blogger at The OH! Kitchen. This is where you can find me sharing amazing recipes, cooking tips and info that will help you maintain a healthy weight and vibrant life. (more)
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