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Tuesday

Red Pepper stuffed with pure health (and Mozzarella)

This right here is an actual health post... for the most part!

I confess, there is cheese involved, mainly because cheese is one of the greatest foods to consume. However, aside from that, this meal is pretty darn healthy if I do say so myself. Mum, you will genuinely be proud of this.

It also tastes good. Shocking, I know.
Healthy and tastes good? It just can't be true.
It even looks good. Check it out! All of those vibrant colours just jumping out at you.


Ingredients needed to create this:
A big red pepper [other colours will also work]
Spaghetti, or any pasta of your choice
Mozzarella
Kale
Cucumber
Tomatoes [of various colours]

To make the pesto inspired by Sarah B:
1/3 cup of organic sundried tomatoes 
2/3 cup [150ml] hot water
1/2 cup pumpkin seeds
1 clove garlic 
2 tbsp. olive oil
salt and honey to taste, if desired

We'll start with the pesto.

Place the tomatoes in a bowl and top with just boiled water, leaving them for 30 minutes, or until soft. When you have about 10 minutes left, heat up a skillet on about medium heat and lightly toast the pumpkin seeds until they become puffy and make the room smell nutty (in a weird way, that rhymes), making sure not to burn them. Firstly, pulse the clove of garlic in the food processor until minced and then add the rest of the ingredients, aside from the salt and honey if you were going to add those. Blend until smooth and then place in the fridge in a tight container until you need to use it. 

For more of Sarah B's amazing, healthy recipes, go to mynewroots


Now we'll move on to the main attraction.

Preheat your on to 350 degrees F.

Cut the top part of the pepper off and take out all the inside contents. Once you've done this, lightly dab the entire pepper with olive oil and season with a pinch of salt and pepper. Place it in a baking tray so it doesn't move and put it in the oven for about 20 minutes. Cut up your slices of mozzarella and put to the side until the 20 minutes are up, put them inside the pepper and put back into the oven for around 5 minutes, or until the mozzarella has melted.

Cut your cucumbers and tomatoes to a desired size and put them to the side.
In the meantime, make sure you are boiling some water for your pasta.

For the kale all you have to do is heat a pan up on medium heat, put 2 tablespoons of olive oil in, followed by 1 cup of hot water and your kale. Cover the top of the pan for about 5 minutes. When the 5 minutes are up, take off the lid and stir the kale so that it doesn't stick to the bottom of the pan. When it looks like there are a few minutes of oil and water left, chuck the tomatoes and cucumbers in with the kale to cook them slightly beforehand.

By this point your pasta should nearly be cooked.

Once everything is cooked to perfection, lay your mozzarella filled pepper onto a plate, followed by your sundried tomato pesto spaghetti, (a few more pieces of mozzarella for good measure), and then layer it with the mixture of kale, cucumber and tomato.

You won't be disappointed with the end result. Take my word for it.

PS. With the leftover vegetables and pasta you are able to make a beautiful pasta salad for the following day.



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