What’s not to like about this post. Everything on the post is healthy. Almost all of these ingredients are A grade foods. The cheese and the sour cream are the two things I don't like about it but, with that said there is so many good things to outweigh it. I would probably reduce the amounts of sour cream and goat cheese.
I had an abundance of leftover Halloween candy lurking around every corner of my apartment last week. So, after coming down from a three-day sugar high, I was ready for a meal that was light, healthy, and (of course) undeniably delicious. I decided to try filling a bell pepper with the other veggies I had—and the result was all of the above.
Whether you’re a vegetarian, trying to impress a veggie foodie you know, or just wanting to eat healthy, pick up some bell peppers, and in 20 minutes you’ll be able to whip up a tasty meal. (Bonus: It’s adorable.)
- 2 bell peppers (any color)
- 1 zucchini squash
- 2 fresh cut tomatoes
- 1 carrot
- 2 cups goat cheese
- 2 green onion stalks
- 2 tbsp sour cream
- Lemon juice
- Garlic salt
Start off by rinsing your bell peppers and medley of vegetables. Cut into the top of each bell pepper and carefully cut around the circumference so you can remove the tops while keeping them intact. (Save the tops for later and add them to your dinner plates for presentation.) Cut out the bell pepper pits and scoop out the insides with a spoon.
Next, chop up your carrot and zucchini into thin slices so they’re easy to bake. Cut your tomatoes into small, easy-to-chew slices and dice your green onion into thin discs. Lightly dust your assortment of veggies with garlic salt and pepper, and finish with a squeeze of lemon juice.
Then, pile your veggies into the bell peppers little by little, covering each layer with some goat cheese crumbles. Finally, top the final layer with extra goat cheese and another dash of garlic salt or your favorite dried herb. Bake at 400 degrees for 12-14 minutes.
Once your peppers are hot and ready, add them to a plate and serve with a wallop of fresh sour cream with a squeeze of fresh lemon juice. Add the tops to one side of the plate or at a tilt against your bell peppers.
When you’re ready to eat, just scoop the veggies out with a fork and dig in! Once your bell pepper is empty, it will be easy to tackle with a fork and knife.
This tasty entrée will taste great with asparagus, fresh-baked bread (picked up from the bakery, of course), and any shade of red wine. Enjoy!