While playing with the idea of going vegetarian for a month, just to experiment on what kind of dietary and culinary challenges that would be uncovered, I decided to start off with a vegetarian dinner. Looking into the fridge to see what I could pull together, I came up with peppers, ricotta cheese, fennel and apples.
By cutting the tops off the baby peppers and emptying them of their seeds, I was able to stuff my ricotta cheese mixture into the peppers. To the ricotta cheese was added a couple pinches of salt, pepper, and some dried herbs. Remember to taste. You can also add other cheeses, ground nuts, or even honey into the mix.
Slicing up the fennel thickly, slightly char them in a dry pan on high heat. Place in a bowl and drizzle with olive oil. Add some of the fennel fronds in, along with sliced apple and thinly sliced red onion. Sprinkle more salt, pepper and some balsamic vinegar in and stir well.
Stuffed, Roasted Baby Peppers with a Warm Fennel Salad
Ingredients:
By cutting the tops off the baby peppers and emptying them of their seeds, I was able to stuff my ricotta cheese mixture into the peppers. To the ricotta cheese was added a couple pinches of salt, pepper, and some dried herbs. Remember to taste. You can also add other cheeses, ground nuts, or even honey into the mix.
Place the tops of the peppers back on, drizzle with olive oil and place under a grill for about 7 minutes, or until just starting to char. Sprinkle more salt on the peppers if needed.
Slicing up the fennel thickly, slightly char them in a dry pan on high heat. Place in a bowl and drizzle with olive oil. Add some of the fennel fronds in, along with sliced apple and thinly sliced red onion. Sprinkle more salt, pepper and some balsamic vinegar in and stir well.
Stuffed, Roasted Baby Peppers with a Warm Fennel Salad
Ingredients:
- Baby peppers: 6
- Ricotta Cheese: 1 cup
- Sliced fennel: 1 cup
- Sliced apple: 3/4 apple
- Red onion: 1/2
- Salt: a pinch
- Black pepper: a pinch
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon