Sweet Long Peppers Stuffed with Cauliflower Rice

sweet long peppers Sweet long peppers, oh how I love thee! These elegant looking peppers are super sweet and never ever bitter. They were once called Ancient Sweets but now you’ll find them called, Sweet Twister.

They’re very versatile, you can cut them into rings and use them in salads, stir fries, pizza and frittata’s, they’re great roasted and grilled and of course my favorite way is stuffed.

sweet long peppers These beauties are so vibrant in color, who can resist? Plus they have very few ribs and seeds that are very easy to pick out and an almost hollow interior which gives them the perfect pocket for stuffing.

sweet long peppers Over the years I have stuffed them many ways and usually a meat or sausage was involved, but this time I wanted to use the ever popular cauliflower rice and make a meatless version adding some cheese and herbs into the mix. Imagine a platter full  as a delicious side dish or it can stand alone as vegetarian lunch with a salad on the side, I think you’ll be smitten!

sweet long peppers

I always buy frozen cauliflower rice, it’s less messy for me and I can grab a bag on a whim right out of my freezer. I served my cauliflower rice stuffed peppers alongside a roasted chicken and it was a hit! I hope you give it a try.

You can follow me on Instagram to see what else I’m cooking up daily. 

Sweet Long Peppers Stuffed with Cauliflower Rice
 
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Ingredients
  • 1 12 oz. bag of riced cauliflower
  • 6 good size sweet long peppers ( Sweet Twister's)
  • 2 garlic cloves, finely minced
  • 1 large handful of fresh parsley, chopped
  • 6 to 8 leaves of fresh basil, chopped
  • 1¼ cup of grape tomatoes, each one cut into 4 pieces
  • 1 heaping ¼ cup of grated romano cheese
  • 1 heaping cup of shredded mozzarella or fontina cheese, or any cheese that melts really good
  • salt and pepper to taste
  • olive oil
Instructions
  1. Heat oven to 400F
  2. Place foil on a rimmed sheet pan and drizzle the bottom with a little olive oil.
  3. In a saute pan drizzled with olive oil, add the onion and garlic until soft then pour in the frozen cauliflower stirring until it has defrosted and cooked a little.
  4. Add in all the other ingredients, garlic, parsley,basil, both cheese and tomatoes, plus salt and pepper to taste, mixing until all combined.
  5. Let it cool down a bit, in the meantime prep your peppers.
  6. Try to leave the stems on it gives a nice presentation.
  7. Figure out which side of the pepper will lay flat and sturdy in the pan.
  8. Cut a slit on top being careful not to go completely through the top or pointed bottom.
  9. Pull out the seeds and ribs with your fingers, it will be easy.
  10. Drizzle the inside with a little olive oil and some black pepper.
  11. Fill each pepper with the cauliflower rice mixture all the way to the top.
  12. Place them onto the rimmed sheet pan with a quick little drizzle of olive oil.
  13. Bake for about 20 minutes or so, the cheese should be melted and the peppers starting to wrinkle and become soft.
  14. Garnish with chopped basil and parsley.

 

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Loaded Farro Salad

loaded farro salad Here’s a loaded salad that’s filled with roasted veggies and delicious chewy farro, this is not a wimpy salad by any means! This loaded farro salad is filled with veggie goodness featuring, asparagus, zucchini, yellow squash, peas, red, yellow and orange peppers, artichoke hearts, green onions, basil and parsley then tossed in a bright lemon and olive oil dressing.

loaded farro salad Delicious at room temperature so it’s party perfect. You can serve this as a meatless meal, as a light lunch, a healthy main course or a side dish for grilled fish, shrimp or any meat of your choice.

Did you know that farro can be pre-cooked ahead of time then kept frozen? Sometimes I cook a whole bag, let it cool down and place portions into freezer bags so they’re ready to go when I want to make this.

The frozen farro will keep for up to six months in the freezer, but I assure you it won’t last that long, there are so many different ways to prepare it, here’s a summer version I like to make as well.

loaded farro salad

Keep in mind you can add or subtract any veggie you like, anything goes, this will not disappoint!

You can follow Proud Italian Cook on Instagram to check out what I’m making during the week.

Loaded Farro Salad
 
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Ingredients
  • 1½ cups of farro
  • 4 cups of water
  • 1 teaspoon, salt
  • 1 bunch of thin asparagus, cut diagonally
  • 1 to 2 zucchini and yellow squash, cut into bite size pieces
  • 1 each of red, yellow and orange peppers cut into bite size pieces
  • 1 cup frozen petite peas
  • 1 cup of frozen and defrosted artichoke hearts
  • 3 green onions sliced
  • a handful each of fresh basil and parsley chopped
  • juice of 1 lemon
  • 2 small garlic cloves grated on a microplane
  • olive oil
Instructions
  1. Combine the water and the farro into a medium saucepan, add the salt then bring to a boil over high heat.
  2. Reduce heat to medium low then cover and simmer for 25 to 30 minutes.
  3. Drain well then transfer to a big bowl to cool down.
  4. In the meantime heat your oven to 425 degrees then roast all you veggies on a large sheet pan, (except the peas, just let them defrost and the green onions, just have them ready to go) that have been drizzled all over with olive oil and seasoned with salt and pepper.
  5. Cook them until there is still a little bite, do not over cook and let them get mushy. You'll have to keep checking and tossing them., maybe total 10 minutes, but ovens vary.
  6. Let all the veggies cool off when out of the oven before combining them with the cooled farro.
  7. Toss and fold everything together including the defrosted peas.
  8. Whisk the juice of 1 lemon together with the grated garlic and enough olive oil to your tasting.
  9. Add the chopped parsley, basil and sliced green onions.
  10. Pour the dressing on, toss gently and season with salt and pepper.

 

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Chicken Rolls with Asparagus, Red Pepper and Brie

chicken rolls Turn ordinary chicken breasts into an easy and elegant dinner by making chicken rolls that are stuffed with asparagus, roasted red pepper and brie cheese. This dish could easily be used for entertaining because you can prep and prepare the chicken the night before and then just bake it off the day of your party.

chicken rollsAll you have to do is cook your asparagus just for a minute or so to take the rawness off then plunge into cold water and pat dry. Then roast up some thick sliced red pepper strips to layer on top along with your favorite cheese.

I used brie here but mozzarella would work nicely, as well as provolone, fontina, goat cheese or anything else that melts nicely.

I had three, six to eight ounce breasts which I sliced open like a book keeping them together, not separating them apart. Pound nice and flat, as even as you can all around then season with salt and pepper.

Brown one side of the breasts in a skillet to get a little color on the side that will be showing when they get rolled up, light brown on one side only for around two minutes tops!

Then transfer to a baking sheet, browned side down and start layering. I used four asparagus for my chicken rolls but I had fairly thin asparagus.

Roll up and secure it with twine, do not use toothpicks they will fall apart.

Drizzle the top with olive oil, and your favorite dried herbs, I used thyme and granulated garlic.

Bake at 375 til cooked through. It’s best to check the internal temp with a meat thermometer just to make sure.

chicken rolls

This chicken is far from bland, it’s juicy, chock full of flavor and it looks pretty too, a win, win, enjoy!

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