Books & Spoons Recipe VEGETERIAN STUFFED PEPPERS

A simple, delicious, healthy, quick, and touch of retro, is this week's dinner idea. I haven't made stuffed peppers for so long, and always use to use rice, ground beef, tomato sauce... Classic and traditional.
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And good.

But I really wanted to make something lighter this time around, so first, I decided to drop the rice. Then the meat, and then tomato sauce. What was left? Well, cheese at least! 

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They sell a great organic mixed bean tetra here in Oslo, that I love to use for a variety of things. It is small enough to use in food preparation without having to make too much for just a couple of plates of food, as would be a case, if I had to open three tetras for one dish, to get mixed beans.
I did a couple of the peppers with the stem on them, just for the show. And leaving it on, give more room for the stuffing. I did one without, and it was easier to eat, so how you clean your peppers, is up to you.
So I used mixed beans, corn, spring onion, cut in thin strips, shredded carrots, onion, and herbs, a little bit of olive oil, Parmesan cheese, and shredded Mozzarella, salt and pepper, to make the filling. Don't be shy with the cheese. But do leave some to add on the top of the peppers.

After carefully adding some of the cheese on top of the peppers, I set them in the oven ( 180 C / 350 F )for about 30 minutes, until the cheese has nicely melted and got a little bit of color. 
This dish is so easy to make, and to make only so many as you need, one two or many. I have been on a retro food kick lately, and I loved this version of the stuffed peppers. A great, filling, dinner or lunch! 

For a bigger meal, you could use this as an appetizer, if you use tiny little peppers, as the base. But however, or whatever occasion you make them, I hope you enjoy them as much as I did! Till next time 
~ Cheers!