Summer is winding down here in Michigan and the excess from the vegetable garden is mounting. Tomatoes, cukes, peppers, squash and greens garnish every available counter space in the kitchen. Finding a purpose for these garden goodies (before they spoil) has become the primary focus of Blimpy Girl’s meal planning.
Red peppers are one of my favorites from the garden, especially when roasted. Stuffing them with avocado, tomato, garlic, onion and chopped spinach is a yummy variation and cleared some of the garden clutter from the kitchen.
Top the stuffed peppers with your choice of low-fat cheese. I happened to use mozzarella. Bake in a 400 degree oven for 10 minutes. I added sliced yellow squash to the roasting pan which paired perfectly with the peppers.
Smash a slightly over ripe avocado, add diced tomato-onion-garlic (or you can use garlic powder), chopped spinach (or you can substitute with basil, or add both). Salt and pepper to taste, sprinkle with shredded cheese and bake.
Each pepper half makes one side serving. Serve with grilled chicken breast or beef tenderloin, even pasta is a main course option. So, let’s talk calories. This filling side dish is just under 100 calories per pepper half.
The best part is the addition of the avocado provides vitamins/minerals we often fail to incorporate into our diet… like copper, magnesium and vitamin B6.