Stuffed Peppers with “Cheesy” Sauce
It’s summer! I LOVE summer! Here in Oregon, summer is just right. The weather, the beauty all around us, the fresh fruits and veggies….Life just doesn’t get much better. My little garden is doing splendidly this year and I am eating a lot from it and sharing the extra. Since the broccoli, yellow squash and zucchini are abundant now—turn your back for a few hours and they grow like mad—I am coming up with new ways to prepare them. Thus, the inspiration for this recipe. You can easily make as many stuffed peppers as desired. Just increase the ingredients accordingly. If you haven’t tried a nutritional yeast sauce, you may be surprised how good it is. I have to make myself leave the kitchen so I don’t eat it all out of the pan. This recipe doesn’t take as long as it looks like. It’s maybe about 15-20 minutes hands on and makes for a nice company dinner.
For the stuffing
1 bell pepper, any color, halved and de-seeded
1 cup cooked rice
¼ to ½ cup, to taste, diced red onion
2-4 cloves garlic
1 cup veggies, chopped fine. I used the above-mentioned ones.
Olive oil for the pan
For the “Cheesy” Sauce
¼ cup olive oil, earth balance, or a mixture of them both
About a ¼ cup flour. White works best.
About a ¼ to ½ cup nutritional yeast
About ½ cup mix of water and veggie broth
Salt, pepper, and seasonings to taste. I used thyme, oregano, and a bit of cayenne.
Bake the pepper in a toaster or regular oven till tender, about 20-30 minutes. In the meantime, sauté the onions and the cup veggies till just tender, about 5-7 minutes. Add garlic towards the end. Set aside
Melt and/or heat the olive oil and earth balance in a frying pan. Add the yeast and whisk. Add broth water, whisk, Add spices. Continue whisking until thickened. Remove from heat.
Stuff the peppers with the rice/veggie mix, then top with sauce. Bake about 10 minutes.
Serve and enjoy!