Go To Veggies

Sunday nights are usually pretty lazy around the Wise household. I tend to go straight to my super easy recipes that take little to no effort. Here are two recipes for veggies that are super simple and always a hit. The first recipe is one we use to make ALL the time in college on Sunday nights at our Sunday Suppers. The Hubs deserves the credit on this one because all I usually do is the chopping and he does the grilling.

Grilled Peppers and Onions

gluten free, dairy free

Ingredients:

2 bell peppers (your favorite color)

1 medium sweet onion

2 T olive oil

garlic powder

Italian seasoning

dash of salt and pepper

Using a knife, cut around the top and remove the stem from your peppers.

Slice in half lengthwise and then in half again.

Rinse the peppers to ensure all seeds are removed.

Chop your onion in half width wise and in half again.

Separate the pieces so they look like this.

Add you peppers and onions into a gallon size baggie.

Add in your olive oil, garlic powder, Italian, and salt and pepper.

Making sure the bag is securely zipped, shake the veggies to evenly distribute the seasoning.

Set on the counter while your grill is heating up.

Grill for about 15 minutes, flipping half way through.

Watch your veggies, a few of our got a little charred, Oops! 

Crispy Oven Baked Broccoli

gluten free, dairy free

Ingredients:

1/3 cup extra virgin  olive oil

1 head broccoli

1/4 t crushed red pepper

1 t minced garlic

1/2 T lemon juice

1/4 cup dairy free "parmesan cheese"

Preheat oven to 425°

In a medium sauce pan, add your olive oil over low heat. 

Add in your garlic and red pepper flakes and cook over low heat for 5 minutes.

While the olive oil is heating, prepare your broccoli. Remove the stems and cut into florets.

After the oil has heated for 5 minutes, add in you broccoli florets and then lemon juice. Stir to coat completely.

Transfer the broccoli to a parchment lined baking dish.

Bake for 12-15 minutes or until crispy. Stirring half way through.

Enjoy!

Thanks Y'all!

-Wise Wife

Props to the Hub's Creativity!

Unfortunately, I can't take full credit for today's post. When my husband and I first started dating, we often cooked dinner together. He was all about easy meals that were delicious. He came up with a similar recipe to the one I am sharing below, only I have transformed it into a gluten free recipe. When he would cook these stuffed peppers, I often ate more of the filling than the actual bell pepper. Yes it's THAT good! I hope you enjoy them as much as we do!

Couscous Stuffed Bell Peppers

Dairy Free, Gluten Free

Ingredients:

2 bell peppers (any color)

1 package gluten free garlic olive oil couscous

slightly less than 1/4 cup gluten free breadcrumbs 

3/4 pound gluten free breakfast sausage

helpful hint: the stuffing recipe is enough for 3 peppers, I just only needed 2  

Add your breakfast sausage into a skillet and brown until no longer pink. Jimmy Dean regular sausage is gluten free!!!

Meanwhile, cook your couscous according the the package directions.

Now to prepare the bell peppers. Wash and dry your peppers. Carefully cut all the way around the stem.

Remove and discard the stem.

Remove any excess "white stuff" from the inside. I'm not sure what the technical term is for that but hopefully you know what I am talking about. Now you are left with a hollowed out bell pepper. 

Repeat this process with your other pepper. 

Now back to the stuffing. Add your browned sausage to your cooked couscous.

Add in your gluten free bread crumbs. 

Stir to combine.

Stuff your peppers with the couscous stuffing. Packing firmly as your go so that the couscous mixture is super tight.

I chose to grill my peppers. Cook them for about 10-12 minutes. (well I say I did, but in all actuality my husband did it) I am not allowed to touch his grill. If you prefer the oven, bake for 25-30 minutes at 375°.

Enjoy!!

Thanks Y'all!

-Wise Wife