Stuffed Bell & Poblano Peppers with Roasted Radishes
White bean, zucchini & vegan cheese stuffing.
One of the most important things I did when I decided to take control of my health was to completely overhaul the way I ate. I became conscious of what I was putting in my body and when.
I decided to stick to a whole foods ideology and started experimenting with different veggies and flavors.
One of my favorite experiments turned into this stuffed pepper and roasted radish recipe that is here to stay in my menu plan.
If you’ve never roasted radishes, you have to try it. Roasting takes the peppery bite out of them and changes the flavor to a sweet, melt-in-your-mouth side vegetable dish.
In lieu of meat, I used white cannellini beans as my protein source. One-half cup of cannellini beans contains 8 grams of protein and is a great source of fiber too.
I’ve used regular whole milk cheese also, for a creamier melted cheese consistency for the kids and anyone who doesn’t like vegan cheese.
These stuffed peppers are quick and easy to make. If you’d like my recipe, you can get that here.
Dice up the veggies.
