Take a look at that fantastic meal! I love the @lunagrill the just opened up a few blocks up from work. Such great flavors! This is the veggie kabob plate with pita, house salad, grilled tomato, and spicy hummus (instead of rice). Mm mmm mm!!! 😋
Pictures don’t do these justice! These Cheesy stuffed peppers are beyond delicious! (Recipe from peasandcrayon.com) Ingredients * 1/2 cup rice * 1 cup water * 1/2 tsp oil (coconut, olive, avocado) * 1 clove garlic, smashed and minced * 1 (5 oz) package of fresh spinach * 1/2 tsp dried basil (or try fresh!) * 1/4 tsp red pepper flakes * 1/4 tsp oregano * salt and pepper to taste * 1 cup grated mozzarella cheese, plus extra for topping (I put shredded Daiya in a food processor to get grated) * 2 bell peppers * fresh parsley to garnish 1. Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker. 2. Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes. 3. Preheat oven to 350 degrees F. 4. Heat a skillet with oil and sauté garlic and spinach until tender and fragrant. 5. Season with basil, red pepper flakes, oregano, salt, and pepper. 6. Add cheese, saving a little extra for topping if desired. 7. Stir in your rice and mix well. Remove from heat. 8. Slice your peppers in half, removing the veins, stems, and seeds. 9. Stuff liberally with cheesy spinach and rice filling. 10. Top with extra cheese (YES!) and red pepper flakes (spiiiiicy!) if desired. 11. Bake on a foil-lined baking sheet until hot and melty! You'll bake them less for more crisp, al-dente peppers and a bit longer for super-soft tender peppers - the choice is yours! I baked mine around 8-10 minutes. For softer peppers, bake approx. 20 min. 12. Garnish with fresh parsley and any extras you'd like and dig in!