Fried stuffed peppers with brussel sprouts’ Stuffing in a spinach pesto

They say the weather in Colorado fluctuates significantly, so you should always be prepared. They weren’t fooling! Today, after my work day ended, I headed outside for a workout…figured a gorgeous Colorado afternoon outside beat any gym! 25 minutes in, drops start falling….I ignore, but about 10 minutes later, hail starts pelting down.

What the $&#€! It’s June!

Well, this just means dinner creations get started early!  I grabbed inspiration from my Maid of Honor gift, Vegetables from an Italian Garden cookbook. I usually spend anywhere from 20 minutes to an hour on dinner….this meal took about an hour, with everything said and done. But, totally worth it!!

Stuffed Peppers

Fried stuffed peppers with Brussel Sprout Stuffing in a Spinach Pesto

Spinach Pesto (this makes a lot, so save half for another meal- I made caprese sandwiches for lunch with some!)

A handful of spinach
2 tablespoons of olive oil
1 tablespoon of fresh Parmesan cheese
About 1/3 cup veggie stock
2-3 cloves of garlic

Brussels Sprout Stuffing
15-25 Brussel Sprouts
2 pieces of thick, crusty bread (I used whole grain from Sprouts)
1 tablespoon butter
3-4 tablespoons of the spinach pesto

Fried Stuffed Peppers
3 Peppers- 1 green, 2 red
1/3 of a yellow onion, minced
1 hot red pepper, minced (this is a preference, can be left out)
2 garlic cloves, minced
4 tablespoons olive oil
2 teaspoons red pepper flakes
1 egg
3 tablespoons flour
1 package of firm tofu, drained
Panko crumbs


Heat oil in a pan, add garlic & onion & hot pepper. Add red pepper flakes. Saute for about 3-5 minutes. Add tofu to the onion mixture, crumbling it with your hands or a spoon. Brown/sauté for about 12minutes.

Cut butts off of brussel sprouts an add to a pot with about 1 cup of water. Bring to boil and steam for about 5 minutes, till soft.

Cut peppers lengthwise. De-seed and sprinkle bottoms with flour, then brush with beaten egg, then sprinkle with more flour. Set them aside to be stuffed.

Peppers stuffed with Tofu

Once tofu mixture is brown, scoop into pepper halves then add peppers back to pan, adding a bit more oil. Sauté for about 20 minutes over medium-medium low heat. Put lid on for about 9 minutes, then take lid off. Add panko crumbs during the last 3 minutes.

Brussel Sprout Stuffing

Once brussel sprouts are soft, cut in half, add butter to a baking dish, along with sprouts and spinach pesto. Add the crusty bread, tearing or cutting into small pieces. Mix together. Bake at 350 for 15 minutes.

This is a bit healthier than the original recipe…they are not deep fried, in fact you could probable omit the flour and egg and have it turn out just as scrumptious! It sounds like a lot of steps, but while one thing is happening, you can work on the next thing! People have asked me how long things really take, and they don’t take long…it’s just about managing your time in the kitchen and being confident on yourself.


Enjoy this….Mike definitely did and ate all the brussel sprout stuffing!

Kitchen Bliss = new food creation

I love to cook. Love. I’m not a professional chef, have never been to culinary school, don’t know the chemical reaction of adding one ingredient to another, although I do know its a science. An art form.

My love of cooking most likely stems from my love of food…I’ve always been an eater. Until March of 2013, I ate everything, didn’t discriminate or turn my nose up at anything. Fast forward a year, and I’m much more conscious of what I ingest and how it will affect me, nutritionally speaking. Yes, I’ve become one of those pescatarians…and couldn’t be happier with the choice.

So, cooking is my thing, my hobby, something I love. And two weeks after we moved to Colorado, Mike demoed the kitchen.


Well, We lived….on toaster oven creations, frozen veggie pizzas, and eating out (Arvada has some great restaurants). And here we are, four months later, with a gorgeous kitchen Mike put together himself. How have I celebrated?

By cooking, of course!

Panko encrusted halibut

Panko encrusted halibut with roasted red pepper couscous & zucchini fries

For the fish
1/2 cup of panko (Chinese breadcrumbs)
2cage free eggs
2 filets of wild caught Halibut

For the roasted red pepper couscous
2 red peppers, cut in half and de-seeded
1/2 cup vegetable broth
3-5 gloves of garlic ( depending on taste)
1 cup couscous
1 tablespoon of olive oil

For the zucchini fries
2 zucchinis
Salt pepper
1 tablespoon of olive oil

1. Take the halved red peppers, brush with olive oil and roast at 375 for about 20 minutes, or until the skin becomes charred. Roast garlic cloves (skin on) alongside the peppers.

2. Cook couscous as directed.

3. Take zucchini, cut off ends, then slice lengthwise to halve. Slice each half lengthwise in strips (4-6 strips for each half). Toss in olive oil and salt and pepper. Bake in oven at 375 for 10-15 minutes.

4. Take roasted peppers and garlic out to cool for a bit. Remove skin from garlic. Once cooled, put in a blender with the vegetable broth. Blend until liquified. Add to cooked couscous.

5. Take halibut, dip in beaten eggs, then bread with panko. Evenly coat each side. Heat a bit of oil in a skillet and sauté on low-med heat for 5-7 minutes per side.