Vabbeh there I put these roasted Best Sides For Stuffed Peppers, they are too appetizing and you can’t miss them. At most, cook it at night with the windows open and the fan leads to you (which everyone knows very well for your health) or wait for Monday, which seems to be rumored and says that *probably* will rain (I don’t guarantee the truth) 🙂
I assure you that they are very tasty and very valuable for a little taste of them. You can also easily prepare them with rice, but with whole grains, I tell you, they have completely different reasons. I’d love that seed!
Meanwhile, wheat seeds are not cereals, but Chenopodiaceae (the same species as spinach, it could be said); Plants look a bit like cobs. It’s completely gluten-free, has a lot of protein, and has a nice, slightly spicy taste. The only drawback is that wheat seed crops do not live well in heat and humidity, so these plants are native to the Andes.
Since we seem to be able to grow slightly better alba varieties; I took real organic wheat seeds but the price was very expensive. But I think he’s a serious producer or importer of organic wheat seeds, huh. Ah, if I find it.
I found as usual in one of my trips on the internet on a beautiful vegetarian blog in Sacramento; she is very cute and very in line with my/our/pastonudist thinking, at least as far as I can read from her own words: “I also hate heavy debate. For a long time, I was overweight and with diet and exercise, my weight dropped to a reasonable weight. However, thanks to college, graduate school, and relationships – my weight slowly climbed back up. But, i don’t count calories but i exercise regularly and eat what i want. me try not to be obsessive about it – it’s no use. ”
They are very simple to make, very good hot but also lukewarm (cold is good only if you don’t put mozzarella) and allow you to punch on zucchini that were left squealing in the fridge (zucchini this year as if it were raining, did you notice?) and in the case of also wheat seeds that you might have cooked a few days ago; I don’t know why but I always cook more than I need.
Last but not least, it’s also a very good dish to serve for a summer dinner with a close friend (especially if vegetarian! this is not the usual heavy-filled best sides for stuffed peppers, as the contents remain fresh and slightly loose, to try and try again in all versions that come to mind.
in addition to tomatoes, you can also use cooked ketchup; I tried both versions and I think that with raw tomatoes crushed (how modern am I huh?). Maybe I prefer raw vegetables than cooked, and then the inside of the oven, however, a little withered them, in short, you experiment as usual, which I told you to do 🙂
Best Sides For Stuffed Peppers
- 2 peppers
- 150 grams of cooked native wheat seeds
- 150 grams of courgettes
- 80 grams ripe tomatoes
- 1 garlic clove
- 60 grams Parmigiano Reggiano
- 1 happy mozzarella
- 1 large bunch fresh basil
- a few stalks thyme black pepper in grains
- 30 grams extra virgin olive oil
- whole sea salt
Instructions Best Sides For Stuffed Peppers
- First, preheat the oven in grill mode to 220°C (vabbeh up, grill not as hot as a serious oven). Roughly chop the zucchini, cut the tomatoes into very small cubes, finely chop the garlic and set aside; diced the mozzarella, and put it to drain the liquid into a sieve (I drank it, very tasty).
- Wash and dry the peppers and place them on top of the aluminum or on a very low pan (I use my amazing iron pan for pizza) and then place them at the highest level, just below the grill. The peppers will become a little soft and begin to darken; turn them around as if there’s no tomorrow, two or three minutes is enough.
- Once you reach your evil destination, turn off the oven and remove, leaving to cool for a few minutes. You have to cut it in half including the stem and remove the seeds. This is quite important because the pepper must remain intact.
- Don’t overcook the peppers.
- Preheat oven to 200 ° C; Combine wheat germ, zucchini, tomato, garlic, basil, thyme, mozzarella, salt, pepper and oil in a bowl.
- After 10 minutes add 2 slices of mozzarela then put it back in the oven for about 15 minutes.
And enjoy your colorful, summery, and delicious appetite!