This week, we go deep into Marie’s Italian roots to make something, kind-of, Italian-ish? None of the ingredients that were provided were very Italian-y, but they all were delicious to eat on their own, and in the dish!
Watch this week’s episode here:
Ingredients Featured in This Week’s Episode:
This week, we dive deep into Marie’s “non-white girl” roots, and make some vegetarian stuffed peppers and take a fun twist on a traditional caprese salad.
The stuffed peppers are full of fiber from the veggies, whole wheat cous cous and black beans, while being packed with flavor from the jalapeño artichoke dip and fragrant cheeses. We both loved the stuffed peppers and preferred the green ones over the yellow (which was a surprise to us both!)
The caprese salad was a slam dunk…if you removed the chocolate. Cherries with Mozzarella and Basil was a delicious flavor combination. The dark chocolate pretzels made things a little weird, so when you make this at home (which you should!) we recommend just saving the pretzels on the side to eat on their own (a perfect dessert!)
Black Bean, Cous Cous and Veggie Stuffed Peppers
Recipe by Amanda Hibshman, RDN
Ingredients
- 3 Bell Peppers
- 1 tbsp Olive Oil
- Pinch of Salt & Pepper
- Cous Cous, cooked according to package directions (1 cup water + 1 Cup Cous Cous + 1 Tbsp butter + Salt)
- 1 tbsp Olive Oil
- 1/2 cup onion, diced
- 1/4 cup celery, diced
- 1/2 cup carrots, diced
- 1 zucchini quartered and sliced
- 1 package of mushrooms, sliced
- 1 can black beans, rinsed and drained
- salt and pepper to taste
- oregano
- 1 Tbsp Butter
- 1/2 Can tomato sauce
- 1/4 cup Artichoke and Jalapeño Dip
- 12 Tbsp Quatro Fromaggio (divided so each bell pepper gets 2 tbsp)
Directions
- Preheat oven to 400˚F. Rinse bell peppers and slice in half. Remove seeds. Rub all sides with olive oil, salt and pepper. Place bell peppers skin side up on a lined baking sheet (parchment paper or foil). Bake for about 15-20 minutes.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat. Once hot, add diced onion, celery and carrots. Let cook for about 5 minutes. Add zucchini and cook for a few more minutes. Then add mushrooms, butter, salt, pepper and oregano.
- Add 1 1/2 cup of the cooked cous-cous mixture (can save the rest to use as a salad topper), can of black beans, and tomato sauce. Let cook down for about 5 minutes, until mushrooms are cooked through. Mix in artichoke & jalapeño dip thoroughly.
- Remove roasted bell peppers from the oven. Turn over. Place 1 tbsp of Quattro Fromaggio cheese at the bottom, fill with 1/6 of the filling mixture, then finish with another tbsp of cheese.
- Bake at 400 degrees for about 15 minutes.
Cherry Caprese Salad
Recipe by Amanda Hibshman, RDN
Ingredients
- 18 Reinier Cherries, pitted and halved
- 1/2 package mozzarella balls (about 12), halved
- Large handful of basil (about 20 leaves), Chopped
- 1 Tbsp Olive Oil
- Fresh Ground Salt and Pepper (about 1/4 tsp each)
- Balsamic Glaze
- Optional (and not recommended): Chocolate covered Pretzels
Directions
- Rinse cherries, pit and halve them, Combine in a bowl with mozzarella balls and basil. Toss with olive oil, salt and pepper. Garnish with balsamic glaze on top.
- We added the chocolate covered pretzels as the challenge for this dish, but it definitely didn’t do this beautiful and delicious salad any flavors. We made it again without the pretzels and it was so great. But the pretzels were fantastic on their own!
Head over to our PATREON PAGE to become a patron of Fearless Flying Kitchen and check out outtakes from this week as well as Mr. Critic’s reaction.
The Fearless Flying Kitchen 