Tonight’s offering isn’t really a recipe, it’s more of a serving suggestion…
Stuffed bell peppers with your choice of two fillings (because I only seem to have one package of the NS Mushroom Risotto that I was planning to use).
I took a big bell pepper, cut it in half, and stuffed each half with one of the entrees.
I mixed about 1/4 tsp of dried Italian Seasoning and 1 tbsp of grated Parmesan into the risotto. DH’s only comment was that it could have done with some chili pepper flakes.
Just to see how it would come out, I used herb pastes (Garlic and Italian Seasoning) instead of dried herbs in the Bean Bolognese, just to see how these would work. (These pastes come in plastic tubes from the grocery store – the refrigerated area of the produce section.) Frankly, they seem to have gotten lost in it, but, still… I also topped this one with a tablespoon of the Whipped Chive Cream Cheese when it came out of the oven.
DH was sound asleep when I got home, so I prepped the veggies myself. . (Silly man, you shouldn’t have stayed up to watch the ball game last night, you know you have to get up early!)
Just some simple roasted carrots, but I got a bit daring and used Chinese Five Spice mix on them instead of the usual Cajun seasoning.
They looked much better when they came out…
Not quite a 30-Minute Meal due to prep time for the veggies and pre-heating the oven – although everything was ready to go in when the oven chimed. If you started with prepared veggies (such as carrot sticks) and a toaster oven you could certainly have this on the table in about 30 minutes. (The carrots needed 20 – 25 minutes at 400F, so that’s what the peppers got, too!)
The result: a ‘husband-approved’ rating on both peppers and the carrots. I’ll second that with a ‘Yummy!’
By my calculations, each of these, with the carrots, was 1 NS Dinner Entree, 2 servings of vegetables, and 1 Limited Extra.
That’s all for tonight folks,