Summer Time Bounty

Written By: Admin
Published: August 1, 2013

I love this time of year…you either have fresh veggies in your garden or know someone who has an overabundance and is willing to share.

This recipe is a spin-off of my “Italian Pinhead Torta”.  By omitting the eggs, butter and cheese, and stuffing the mixture into baby bell peppers, I created a vegan recipe for friends.  It’s oh, so DeLiCiOuS…and you won’t even miss the butter and cheese!!

Stuffed Baby Bell Peppers

  • 1 oz. dried portabella mushrooms, rehydrated in 1 ½ cups boiling water for 10 minutes (reserving the liquid to soak the oats in).  After soaking; drain, squeeze dry and dice mushrooms.
  • 1 ½ cups Bob’s Red Mill Steel Cut Oats (also known as pinhead oats) soaked in reserved mushroom liquid for 10 minutes.
  • 1 cup diced onion
  • 2 cups coarsely shredded zucchini
  • ½ cup diced sun dried tomatoes in olive oil, drained
  • ½ cup chopped fresh oregano
  • 1 tsp. garlic salt with parsley
  • 30 baby bell peppers, assorted colors-red, orange, yellow
  • 2 TBSP. garlic infused olive oil
  1. Sauté onion in an 11 inch non-stick frying pan over medium heat.  Once onion has become translucent; add the following to the pan:  mushrooms, zucchini, sun dried tomatoes, garlic salt and steel cut oats; mix well. Cook for 2 minutes. Remove from heat.
  2. Put mixture into a large bowl and stir in fresh oregano.
  3. With the peppers lying flat, slice the top off to make a boat. (Save the tops for another use).
  4. Stuff each pepper with oat mixture.  Place on a cookie sheet.  Drizzle with olive oil.
  5. Bake for 10 minutes at 375’.

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