Monthly Archives: June 2021

Cauliflower Rice Veggie Stir Fry & Black Bean Stuffed Peppers …

Hi Everyone,

This recipe is dedicated to one of my health care providers – Michael C. who always brightens my day whenever we have the opportunity to speak.

Hope you are all well…

Today I wanted to share with you a new recipe for stuffed peppers. I know that I have posted recipes for traditional stuffed peppers with ground meat and a lighter version with beans, rice and cheese (the links for those recipes will be at the end of the post); but today I have another new version – “Stuffed Peppers with Cauliflower Rice Stir Fry”, veggies and black beans.

Cauliflower rice has become so popular in the last couple of years and I have made Cauliflower Tots and General Tso’s Cauliflower in the past (find recipes in search box) but I am always experimenting to create new recipes, and this recipe can be listed under “vegetarian and heart healthy”.

I recently placed an Instacart order from Costco and noticed that they were selling a Cauliflower stir fry (Tattooed chef brand) with veggies (peppers, peas & corn) included so I thought I would give it a try. My original idea was to just add some scrambled eggs and some lite soy sauce to make fried rice.

Then I bought the most beautiful organic bell peppers and the idea quickly changed to cauliflower stir fry stuffed peppers. I added some black beans for protein and a new recipe was born. I made a large batch of filling and used the extra for a side dish for another night during the week.

Follow the recipe below with step-by-step instructions and happy cooking…

(Don’t forget previous stuffed pepper recipes are listed below).

Cauliflower Rice Veggie Stir Fry with Black Beans Stuffed Peppers

Let’s Get Started ……….

INGREDIENTS:

2 bags of frozen cauliflower stir fry (from freezer to skillet)- no need to thaw & this package has veggies included.

You can add any combination of extra vegetables that you like, just cut them small to fit in the pepper cavity.

COOKS NOTE: you can also rice fresh cauliflower florets in the food processor

6 bell peppers

1 medium yellow onion

3-4 cloves of garlic

1 can (14 oz.) of low sodium black beans – rinsed & drained

1 can (14 oz.) of no salt added tomato sauce

1 can of cherry tomatoes with juice (optional)

COOKS NOTE: the canned tomatoes can be purchased at an Italian pork store or online at Eataly

1 tbsp. tomato paste

Oregano- 4 fresh sprigs or ¾ Tbsp. ground (remember to rub ground spices through your fingertips when adding to a dish to release the oils and flavor).

½ cup grated cheese (I use Locatelli Romano)

Garlic powder – ½ tsp

Fresh basil chiffonade

Mozzarella cheese

Olive oil – 3 Tbsp.

Preheat oven to 350 degrees

Prepare the peppers by cleaning them well and then cutting the tops off and scooping out the ribs and seeds.

Dice the pepper tops into small dice and set aside.

I par boil the peppers for 7-10 minutes in boiling water- (do not make them too soft, they will still be cooked in the oven). Drain the peppers and set aside.

In a large skillet or sauté pan, add 2 tbsp. of olive oil on medium heat until hot. Add the garlic and sauté until lightly golden.

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Add the onions and sauté for a 3-4 minutes more…. Add salt, pepper and garlic powder & sauté for another minute.

Add the diced peppers and cook for 4-5 minutes until the peppers soften.

Add the tomato sauce, tomato paste and the can of cherry tomatoes (if using).

Mix well, and bring to a simmer stirring occasionally for approx… 10 minutes.

Add the black beans, oregano and basil and mix well.

Add the frozen cauliflower stir fry and heat through for approx. 5-8 minutes. (use the back of a wooden spoon to break up the cauliflower).

Remove from the heat and stir in the grated cheese and taste for seasoning- more salt, pepper or spices might be needed to your taste.

Meanwhile spray a 9 X 13 glass baking dish with cooking spray.

Spread a thin layer of the cooked filling on the bottom of the pan (this will give the peppers a base so they don’t flop over).

COOKS NOTE: IF peppers fall over — before filling slice a small amount of pepper off the bumpy bottoms to make them stand up.

Place a small amount of mozzarella cheese in the bottom of each pepper.

Now with a large spoon fill the hollow peppers and pack as much filling as you can and top with some grated cheese. (Any extra stuffing can be added to the baking dish).

Now top the peppers with additional mozzarella cheese.

Bake at 350 uncovered for 15 minutes until the peppers are cooked through and the cheese is melted.

COOKS NOTE -If you want a crispy cheese topping, pop in the broiler for 1-2 minutes but watch the pan so the cheese doesn’t burn.

To serve, garnish with a little extra grated cheese and the extra filling can be served on the side or saved for another side dish for another meal… Enjoy

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Previous stuffed pepper recipes…..

https://dishingwithdiane.com/2015/09/20/stuffed-peppers/

https://dishingwithdiane.com/2017/09/08/stuffed-peppers-with-rice-and-beans/

Until my next post, make every day a celebration!

Stay well,

Diane

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Glad To Be Back ……

Hi everyone,

I hope you are all well. I missed communicating with all of my members or should I say extended family on this blog, because that is what you are to me-family.

A lot has happened since my last post… As you know I had a few medical setbacks that landed me in the hospital for 3 weeks with intense and aggressive treatment and came home to a very slow recovery. I want to thank all of you for the cards and comments during my recovery, they truly helped brighten my days.

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Well, bad days don’t last forever… A few short weeks after being home, Bob and I celebrated our 33rd wedding anniversary.

And then we watched with pride as our only child got married the following day to his lovely bride Samantha (we never thought standing on those church steps after getting married in 1988 that 33 years later, (almost to the day) that we would be attending our son’s wedding). 

We haven’t seen Michael since December 2019 – he was required to stay close to the hospital because he was always on call for his patients during the Covid 19 pandemic.

We had our son help us disinfect the hotel room because I am very vulnerable to catch any germ (which I will make another post in the future to give you hospital recommended tips for safety in a hotel). Michael is a doctor so we knew we were in good hands with his recommendations along with my transplant team recommendations.

Michael and Samantha had a lovely but small wedding at Belhurst Castle and Winery in Geneva, NY. Beautiful venue and surrounded by lots of Love and happiness and we had a wonderful wedding weekend.

Michael & Samantha were off to Hawaii the following day and Bob and I came home with new titles, “in-laws” ……

May be an image of 2 people and pool

To keep me safe and abide by Covid restrictions, only immediate family members were in attendance and their wedding guests were invited by Zoom invitations so all could participate in the wedding celebration.

I would have loved to have been surrounded by family and friends to celebrate, but we had to be extra careful this year. Hopefully, I can give Michael & Samantha a one-year anniversary party and I pray the pandemic will be over and I can celebrate with family and friends.

Day 836 …. since heart transplant plus many setbacks, side effects, and bumps in the road, but I was alive & blessed to see this milestone event and all that has happened to me since transplant was worth the struggles just to get to this day. I kept thinking of my donor all day (whoever he or she is) and how grateful & truly blessed I am for yet another special gift and this wonderful new life I have – my second chance. I will concentrate on the gift of life and not the obstacles I have to face.

A day I dreamt about but never thought I would be alive to see because of my history of cardiac issues for the past 30 years and yet, here I am walking my son down the aisle………

Thanks to God, my guardian angels, my prayer warriors, my wonderful extended family blog members and a fabulous heart transplant team that worked so hard to make sure I was well enough to be released from the hospital and able to attend my son’s wedding.

God and Life is good. My best advice …. Enjoy each day. Be happy, be grateful and count your blessings. Always look for a silver lining in the bad days (it’s always there, believe me).

I wanted to share our happiness with all of you who have been by my side from the start of my journey and thank you for giving me hope, and strength, and comfort during the rough days. You are the most amazing group of people and I love you all.

Until my next post, make every day a celebration!

Diane