By Linda Lee Greene, Author & Artist
A
gift from a friend, ten shiny and beautiful green bell peppers beckon me from
my kitchen counter, a boon in this troubling time of Covid-19. “What are you
going to do with us?” the peppers inquire in chorus. “You know, stuffed isn’t
the only recipe for which we are prized.”
“That’s
really good news since I’ve cut rice from my grain-free, sugar-free diet.” I
reply. “Enlighten me, pray!”
“Our pleasure,”
they reply. “But first, let us tell you a little about green bell peppers,
which you might or might not know. Of course, we are low in calories and are
rich in vitamins. For instance, we provide Vitamin
C in an amount of 95.7 mg, which meets a daily value of 159%; Vitamin K in an
amount of 8.8 mcg, which meets a daily value of 11%; and Vitamin B6 in an
amount of .3 mg, which meets a daily value of 13%. Here is a recipe we think
you will enjoy and come back to for more and more.”
·
1 pound sweet potatoes (1 large
or 3 small)
·
5 tablespoons olive oil,
divided
·
2 green bell peppers. If a milder
tasting dish is preferred, use yellow and red bell peppers
·
1 red onion
·
8 oz. sliced red radishes
·
24 ounces riced cauliflower –
or small cauliflower florets
·
8 large eggs – or convert to
Vegan by substituting eggs with 2 cans black beans (drained)
·
4 handfuls mixed greens in bag
·
salsa, for the garnish
·
1 avocado, for the garnish
·
1 lime, for the garnish
·
garlic powder
·
dried oregano
·
chili powder
·
cumin
·
kosher salt
Bake
the sweet potatoes: Preheat to 375F. Wash sweet potatoes and remove any bad
spots (but leave the skin on). Grate the sweet potatoes with large side of a
box grater onto parchment lined baking sheet. Spread out, sprinkle top with 2
tablespoons olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon cumin, and 3/4
teaspoon kosher salt.
Bake for 25 to 30 minutes until browned on the edges but still soft.
Sauté
the peppers, onions and radishes, all thinly sliced: In a large skillet, heat 1
tablespoon olive oil over high heat. Add the peppers, onions and radishes with
1 teaspoon garlic powder, 1 teaspoon oregano, 1/2 teaspoon chili powder, and
1/2 teaspoon kosher
salt. Sauté the veggies for about 5
minutes, or until slightly tender and blackened. Stir occasionally.
Heat
the cauliflower rice: Remove the peppers, onions and radishes from the skillet and
place into a bowl. In the same skillet (no need to wipe it out), reduce the
heat to medium and add another 1 tablespoon of olive oil to pan. Cook
cauliflower rice with 3/4 teaspoon kosher
salt until warmed through. Remove
the cauliflower rice into a bowl and wipe out the skillet to remove the
cauliflower bits.
Make
the eggs: In a medium bowl, whisk together the eggs with 1 tablespoon chili
powder, 1 tablespoon garlic powder, 1 tablespoon cumin, and 3/4 teaspoon kosher
salt. (This may seem like a lot of
seasoning but it’s intentional: it makes the meatiest, most delicious eggs) In
the same skillet, heat 1 tablespoon olive oil. Add the eggs and cook over
medium low heat, scraping as eggs harden, about 4 minutes. Or, substitute the
eggs with 2 cans of drained black beans.
Assemble
the burrito bowl: chop the avocado; serve with mixed greens, avocado, and
salsa. Squeeze in lime juice, add lime wedges, and serve.
Image: GEORGE’S GREEN BELL PEPPERS, acrylic painting by Linda Lee Greene
5.0 out of 5 stars Trying Times
GUARDIANS AND OTHER ANGELS by Linda Lee Greene…”is a story about two families living in Southern Ohio during the Great Depression and the beginning of WW11. As we all well now there was much heartache, sadness, death and loneliness during these trying times. The author does an amazing job of intertwining fact and fiction as she takes us on a journey through her ancestors experiences and her own, sharing her past with letters from her ancestors. I would like to thank the author for her exquisite descriptions of the various landscapes which painted such a vivid picture in my mind creating a feeling of peace and tranquility. This story brings to life family spirit. It reminds us of the strong bond and connection that is shared through good times and bad. It is a story that I highly recommend.”
Purchase Link of GUARDIANS AND OTHER ANGELS: http://goo.gl/imUwKO
Linda Lee Greene would welcome contact from readers at the following:
www.gallery-llgreene.com - Online Art Gallery
http://Ingoodcompanyohio.blogspot.com - Blog URL
Wonderful and healthy recipe, Linda. I'd really miss rice from my diet, so I applaud your discipline. Be well, my friend!
ReplyDeleteI miss rice, too, Sharon. I am so glad you are impressed with my recipe. Stay safe and well.
DeleteI'll try this. Sounds good. I'm vegan, so I'll use the black beans instead of the eggs. Thanks.
ReplyDeleteI use the black beans too, Pamela. Enjoy and thanks for commenting. Stay safe and well.
DeleteI love peppers and thanks for veganising the recipe.
ReplyDeleteYou are so welcome, Carol. Thanks for stopping by. Stay safe and well.
DeleteThis sounds very tasty. I love sweet potatoes and green peppers
ReplyDeleteEnjoy! Thanks for commenting. Stay safe and well.
Delete