Apologies in advance if you don’t find cooking interesting because the next few posts here are going to be somewhat cooking/recipe centered 🙂
So Dan and I decided after watching a sustainable eating focused cooking show the other night that we would try to generally eat less meat. Then we just decided to try going completely meat free for dinner for a week just to try it out. I guess there’s a variety of reasons to try to eat less meat, it’s healthier, lessening your carbon foot print and also just changing up from the usual meat, potato and vegetable for a meal.
So we loaded up with fresh produce, tinned tomatoes, beans, lentils, and rice at the grocery store yesterday. And tonight our first recipe was roasted bell peppers stuffed with couscous and halloumi cheese.
They were delicious and filling! Filling being key since Dan eats like he has a black hole for a stomache. Here is the recipe:
4 large peppers
2 cups of sliced mushrooms
2 cloves of garlic
Half chopped red onion
50 grams couscous
200 grams chopped halloumi cheese (cheddar or mozzarella would work as well)
- Preheat the oven to 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
- While peppers are roasting, saute minced garlic in olive oil adding sliced mushrooms and chopped onion. Prepare the couscous according to the package. When couscous is done, combine with the mushrooms and onion. Add the cubed halloumi cheese and 1 tsp of dried parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden.
The peppers are really tasty and simple to make, we’ll definitely be making these again, especially since it would be so easy to change up the stuffing!