Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

“Chopped box” Stuffed peppers

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As you don’t know what you will find on the grocery shelves it is difficult to make a list before you shop.

so I made Veggie Stuffed Peppers topped with Mozzarella Cheese

My list of grocery finds today were:

  • 1 bunch broccoli
  • 1 small bunch of tiny carrots, tops on
  • 1 bunch (3) golden beets, tops on
  • 1 head of garlic
  • 2 red peppers – halved
  • 2 yellow pepper –  halved
  • 1 yellow onion- finely chopped
  • 1 package of shredded mozzarella cheese

Pantry items included:

  • 1 tablespoon chickpea miso
  • 1 cup veggie broth
  • 1 teaspoon cumin
  • olive oil
  • basmati rice
  • salt and pepper
  • 1 teaspoon cumin

 

cook on 1 cup rice per package instructions

Preheat oven to 400

-cut off top of garlic bulb and cover with olive oil, salt and pepper wrapped in foil – place on baking sheet

-cut off tops of beets (hold to use in a bit),  cover beets with olive, oil, salt and pepper, wrap in foil and place on baking sheet

-cut tops off carrots (hold tops to use in a bit), place on baking sheet cover with olive oil and S&P

roast for 35 minutes then add the red and yellow peppers and broccoli to the baking sheet and roast for an additional 15 to 20 minutes.

While the veggies are roasting, saute the chopped onion in olive oil and some salt for about 5 minutes, add in the chopped tops from the carrots and beets, sprinkle lightly with salt and saute for about 3 to 5 minutes, add the miso, veggie broth, cumin and mix to combine and cook for about 5 to 6 minutes.

Add the cooked rice to the pan. Chop the roasted garlic finely, chop the carrots, beets and broccoli into small pieces and add to the pan.

Put the veggie mixture into the pepper halves, top with the shredded mozzarella and bake for 7 to 10 minutes.

 

 

 

 

Stuffed Peppers

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Saw these beautiful red / yellow swirled peppers at the store and just had to find a way to use them so I thought I would stuff them. You can also just use red or orange or yellow peppers to make the recipe.

Stuffed Peppers

Ingredients

  • 1/2 cup brown rice
  • 2 cups vegetable broth
  • 1 really huge tomato or 2 to 3 medium ones – quartered
  • 4 large peppers – tops and seeds removed
  • 2 to 3 tablespoons garlic thyme olive oil
  • 1 lb ground turkey
  • 1/2 half large white onion – grated
  • 4 shishito peppers + 4 shito peppers
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried basil
  • salt and pepper

Instructions

  1. In a large skillet heat the brown rice and vegetable broth with 1/4 teaspoon salt…bring to a boil, then lower heat to medium and cook until the vegetable broth is absorbed by the rice – this takes about 25 minutes.
  2. Preheat oven to 400 degrees:
  3. On baking sheet place cut tomatoes and 4 shilot peppers, salt and pepper & coat with the olive oil. Bake for 25 to 30 minutes. Remove from oven to cool.
  4. While the rice is cooking in a large bowl combine the ground turkey, grated onion, 4 shito peppers finely chopped, granulated garlic, dried basil and s&p.
  5. When the rice has absorbed all the broth add the ground turkey mixture and cook for 25 to 30 minutes.
  6. Fill the peppers with the turkey mixture. In a blender combine the roasted tomatoes and peppers (include the olive oil for the baking sheet and combine. Add a cup of the turkey mixture and combine – this will give you a nice thick sauce. Pour the sauce over and around the filled peppers in a roasting dish that allows them to stand up. Bake at 350 for 30 to 40 minutes.

Chorizo Stuffed Mini Peppers

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A great game day snack that you can actually sneak greens into that is also crunchy and cheesy.

Chorizo Stuffed Mini Peppers

Ingredients

  • 1- chorizo sausage – casing removed (you could use a spicy chicken sausage if you don’t want chorizo)
  • 1 package of mini peppers – seeded and cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 medium shallot – finely chopped
  • 1 1/2 cups mixed greens (or just spinach if you prefer)
  • 1 tablespoon olive oil
  • salt

Takes

Instructions

  1. In a large frying pan heat the olive oil…add the chorizo meat, crumble the sausage while it is cooking and cook thoroughly. Remove from pan and set aside to drain.
  2. Into the same pan that the chorizo was cooked in saute the chopped shallot, add salt, for about 3 minutes. Add the greens to pan and wilt down. Remove shallots and greens to drain.

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