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.