Receta Bell Pepper Bowls
Bell Pepper Bowls
Happy Memorial Day! With all the fun of the weekend I have been slow on the posts. This delicious little morsel was dinner a few nights ago. Remember the pasta made from our 'refrigerator goodies'? This one is similar; it is made up of some things from post past... and future! Goodness, I have so many meals to get up here!
Remember the mushroom pate I made as a test for the french cocktail hour? I couldn't let it go to waste.... ok, it wasn't; I have been munching on it with crackers and veggies since I made it. But it makes quite a lot so I had this fantastic idea for a new use.
This recipe is really easy and a great 'make ahead' meal that looks like you spent hours slaving in the kitchen. Guests will be impressed and your family will devour it. It would also make a great 'ladies who lunch' meal!
Need:
- 1 recipe mushroom pate (see post)
- Two bell peppers
- 1/4 to 1/2 cup sweet potatoes, very thinly sliced (like, use a mandoline!)
- Goat cheese gouda
- Truffle salt
- Pepper
- Arugula
- For the dressing:
- 2 Tablespoons balsamic vinegar
- 3 Tablespoos extra virgin olive oil
- 1/4 tsp red pepper flakes
- Salt
- Pepper
Do:
Make your mushroom pate... so easy and nutty and filling.
Preheat oven to 375.
Cut the bell peppers vertically, de seed them and lay them on their side. Think pepper bowl vs. stuffed pepper. Scoop the mushroom pate into your pepper 'bowl'. Pack it in all around the sides and all the way to the top. Pack it down... I mean, really get a lot in there. So good.
Slice your sweet potato. You want them to be pretty darn thin. If you have a mandoline, use it. I love my mandoline. I think everyone should have a mandoline! If you don't have one and you don't want to get one... do your best to slice them thin. You're going to bake it so you don't want the sweet potatoes to be hard discs on top.
Put your first layer of sweet potato on top of your stuffed pepper bowl. Do a thin layer; the middle will over lap but just make sure the pate is covered.
On top of your first layer, sprinkle a little truffle salt and pepper, then crumble some of the goat cheese gouda. Just a little bit... don't go overboard. On top of that, start another layer of sweet potatoes. On top sprinkle truffle salt and pepper again and then more cheese. Repeat this one more time, ending with just a little cheese on top.
Put your bowls on a baking tray and bake for 10 to 15 minutes, until brown and crispy on top, melty cheesey, softened bell pepper. mmmm.
While your pepper bowls are baking, make your salad dressing by combining vinegar, oil, red pepper flakes, salt and pepper in a mason jar or other shaker aparatus. Put the lid on it and shake the heck out of it... turn some music on and really go for it. You want it to be emulsified.
In a large bowl, toss arugula with salad dressing. I love arugula because you can toss it and it 'stands up' to the dressing.
Serve:
When your peppers are perfecto, get a plate and put some salad in the middle. Top with your pepper(s). If you're a girl, one will probably do. If you're a boy, you might want two. Honey can eat three if I put them on his plate.
The pate is hearty and filling, the pepper is a fun, creative 'holder', the greens are crunchy, the cheese is flavorful without being overpowering and the truffle? Oh... 'nuff said.
Enjoy!
Enjoy!
Yellow Bell Peppers