Food: Vegetarian Stuffed Peppers



  • Bell Pepper (one big enough to stuff with following ingredients)
  • Dark Kidney Beans (any will work but I chose these for the 9g of protein)
  • Mushrooms
  • Red Swiss Chard
  • Diced Tomatoes
  • Onion
  • Garlic
  • SHREDDED CHEESE (I used pre-shredded because I’m lazy and got a Nacho Taco mixed cheeses because it had taco seasoning in it, Pepper Jack would maybe taste best)
  • Salt (to taste)
  • Pepper (not black pepper but like hot pepper flakes or cayanne, mesquite would work really great too)
  • Butter
  1. prepare all your ingredients before cooking
  2. I sauteed the onions and crushed garlic first
  3. Put pepper(s) to boil for 2 minutes
  4. Steam the mushrooms and chard above the boiling pepper (you can saute them if you want)
  5. put tomatoes in a sauce pan, add the onions and garlic
  6. put beans in a separate sauce pan to heat up
  7. take pepper out after the two minutes and rub with a little butter, add the “pepper”
  8. when chard and mushrooms are done, mix them in a bowl with the tomatoes and beans
  9. layer plenty of cheese in the pepper before adding stuffing
  10. add a layer of veggie and bean stuffing, packing everything tight
  11. add more cheese
  12. add another layer of stuffing
  13. add an extra thick layer of cheese on top
  14. make little holes in the side of the pepper for water drainage from the veggie and bean stuffing
  15. stick in the oven until cheese is nice and gooey
  16. add salt to taste and ENJOY!



Food: All Things Grain and Green – Vegetarian Spaghetti

All Things Grain and Green – Vegetarian Spaghetti

Saute some Zucchini and Onion in olive oil (Seasoned however you like though I used juwst sea salt and black pepper) in a pan until it’s the way you like your zucchini. While that’s cooking boil some Garden Delight Pasta (I used Fettucini because that’s what we got at the Food Bank). In a third pan heat up your favorite Spaghetti sauce or, like I did, season a can of plain tomato sauce. I used Italian Seasoning, Parsley, Sea Salt, Black Pepper, and Garlic Powder (since we didn’t have actual Garlic). When the pasta’s done, strain it and then throw the sauteed zucchini and Onions in the pan of pasta. Mix well and serve. Everyone can put as much tomato sauce as they like in with their bowl. You don’t need much to make it taste amazing. Zucchini and Tomato go SO well together.

So, to summarize, you’ll need these for the recipe:

  • Zucchini: I used Green but any type of Zucchini/Squash will do
  • Tomato Sauce: Whether your favorite Spaghetti sauce or a can of plain sauce you’ll season yourself
  • Onion: Any type you like.
  • Garden Delight Pasta: Any type you want
  • Spices: I prefer Sea Salt and Black Pepper for general seasoning, Parsley and Italian Seasoning for the Tomato Sauce.
  • Olive Oil to saute the vegetables (though a little real butter wouldn’t hurt either)

I hope you try it and like it!