This week’s recipe mimics the change in season; as bright sunshine and gorgeous red flowers become more frequent, so does our desire for fresh, delicious veggies! With bright red peppers, yummy sweet corn, goat cheese and a pinch of cilantro, this recipe is absolutely jam-packed with flavor and veggie-derived nutrition.
We’ve also been inspired this week by our Taos gift with purchase… when you buy any Taos shoe, you can grab this New Mexican-inspired cookbook for free! Filled with awesome recipes inspired by the rich, creative culture of the American Southwest, this cookbook is a must-have for delicious summery goodness. From the Fiesta Frittata to the Sautéed Shrimp with Ancho Chile, there’s a great recipe for everyone in this cookbook.
STUFFED PEPPERS WITH GOAT CHEESE & CORN
- 2 bell peppers, sliced in half with the seeds removed
- 4 ounces of goat cheese
- 1 small onion, diced
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 2 cups sweet corn kernels
- 1 garlic clove, minced
- 1 teaspoon lime juice
- 1 Tablespoon cilantro, chopped
First, we must roast the peppers! You can either do this over a gas grill if you have one handy or in the oven under the broiler setting. I opted to do the broiler setting and just put them under the broiler on each side for about 5 minutes (but check often because broilers are tricky things and we don’t want your peppers burning to a crisp just because my broiler doesn’t get as hot as yours!). You want them to have blackened spots on both sides. Remove from heat and stick in a plastic bag until they cool. Once cooled, remove and peel the burnt outer skin. Set aside.
While waiting for the peppers to cool, heat the olive oil in a skillet over medium. Add the onions and sauté for about 5 to 7 minutes or until they begin to soften. Add the garlic and sauté for another minute. Then add the butter, corn, salt, and pepper. Sauté for another 5 minutes or until the corn is cooked all the way through. Remove from heat and stir in the lime juice.
Divide the goat cheese evenly between the 4 pieces and spread along the inside. Top with the corn mixture and garnish with cilantro.
About Vegetarian Ventures
Vegetarian Ventures is a vegetarian food blog that shares vegetarian and vegan recipes with a twist of adventure and inspiration. Shelly is a 20-something year old, fresh out of college who lives in the heart (if you’d like to call it something of that kind) of the Midwest. She works with indie-rock music by day and blogs by night.