Last weekend, we turned our clocks back for daylight savings and the dark evenings have put me in hibernation mode. We had two glorious weeks of sunshine, blue skies, crisp air, and colorful leaves swirling on the ground at the end of October. And then November came, along with the rain and darkness, and suddenly it feels like we're on the fast track to winter.
Cue the oven for endless baking and roasting.
These roasted red peppers remind me of a summer I spent in Rome. One of my roommates made stuffed mushrooms, and then later a variation with peppers. They were incredible. Vibrant and flavorful, and - maybe most impressive - whipped together with the random ingredients we had on hand. I love watching people cook like that, their imagination lighting up as they peek into the corners of a cupboard. A little of this, a little of that. Et voilà, no shopping trip required.
The same can be true for stuffed vegetables, a mix and match game tailored to the season. I love the vibrancy that red peppers add to the table, but a stuffed winter squash would be a delicious alternative. Topped with a generous handful of parmesan and Wonderful Pistachios, naturally.
What are your favorite hibernation activities? In addition to spending more time in the kitchen, I've been reading a lot more the past month. I just finished This is How You Lose Her, both by Junot Díaz, and recently re-read The Brief Wonderous Life of Oscar Wao, also by Díaz and Isabel Allende's Island Beneath the Sea. Let me know if you have any recommendations!
Stuffed Red Pepper with Pistachios, Zucchini, and Parmesan
Recipe created by Brenna Wilson
3 red peppers, halved
1 cup of Roasted & Salted Wonderful Pistachios, shelled and chopped
1 medium zucchini, diced
½ cup onion, chopped
1 garlic clove, minced
6-8 small red and yellow potatoes, peeled
4 oz. cremini mushrooms, sliced
3-4 kale leaves, thinly sliced
½ cup Italian parsley, chopped
½ cup breadcrumb (optional)
½ cup freshly grated Parmesan cheese
sausage (optional sub for mushrooms)
Preheat oven to 425°F. While oven is heating, cut the red peppers in half through the steam and remove the seeds. Brush all the cut peppers with olive oil and sprinkle with salt.
Bake red peppers cut side down for 7-10 minutes until cooked through. Flip over peppers cut side up and set aside. Turn oven heat down to 375°F.
While the peppers roast, cut the potatoes into a small dice. In a medium pan, sauté zucchini and onions in olive oil on medium-low until the onions are translucent then add the minced garlic. Cook for another 1-2 min. Sprinkle with salt and set aside in a bowl.
Sauté potatoes in pan with olive oil and salt. Make sure to let the potatoes sit for a few minutes so that one of the sides gets golden in color. Stir potatoes and finish cooking them completely. Sauté mushrooms in olive oil until golden on both sides. (Make sure the mushrooms are spread out so they have room to release water and crisp up). Toss mushrooms with a sprinkle of salt and parsley. Finally, sauté kale in a little olive oil and salt until just barely cooked through.
Mix zucchini, onions, potatoes, mushrooms, and kale together in bowl. Add in chopped pistachios and Parmesan to the bowl. Mix well then salt and pepper to taste. Fill the peppers. Sprinkle with pistachios, breadcrumbs, parsley, and more Parmesan (if needed). Bake peppers until heated through for about 4-7 minutes. Remove from oven and enjoy!
This post was created in partnership with The Wonderful Co. Thank you for reading!