Stuffed Bell & Poblano Peppers with Roasted Radishes
White bean, zucchini & vegan cheese stuffing.
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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.
Add the cannellini beans, vegan or whole milk cheese, and olive oil.
Stuff the peppers and bake. I like to lay my peppers on a bed of spinach.
You can spread the whole radishes around the peppers and roast them at the same time you are baking the peppers.
Stuffed Peppers with whole milk cheese.
These vegan stuffed peppers with roasted radishes are sure to please your tastebuds and fill your belly.
Krista Bennett, writer, photographer, Proprietor of Evergreen Creek Vintage & Gifts, homesteader, boy-mom-coffeeholic with an acute affection for cats.
