Stuffed Roasted Red Peppers

Here's a delicious variation on the stuffed pepper theme. Instead of fresh bell pepper, I used roasted red peppers, organic of course. And instead of starchy rice, I used a mix of chopped mushroom and zucchini. The result is a yummy low-carb version of a favorite side dish.

The peppers conveniently come from a jar, making this a very quick and easy dish. I served it with fish, but it will pair well with anything.

For the stuffing, coarsely chop about a half pint of fresh mushrooms (I prefer crimini, but any type will work), one large or two small zucchini, and a clove or two of fresh garlic. If you like onion, you can add some for extra flavor. Pulse together in a food processor until the mixture is finely diced and add a little sea salt and pepper to taste.

Line a baking sheet with parchment paper and set the oven for 350 F. Open each pepper, lay it flat and spoon in a quarter to a half cup of filling, top with grated mozarella or jack cheese, and fold the pepper around the filling. You can sprinkle a little extra cheese on top if you like.

Bake the peppers in the oven about 20 or 25 minutes until the cheese is melted.

If you happen to be intolerant to milk products, this turns out well without the cheese also-- except there is nothing to bind it...you may want to secure the pepper with a toothpick to keep it from falling open during the baking process.

Red peppers are high in vitamin C. If you're very industrious, you can roast them yourself. I'm not that industrious, so I buy mine in a jar, already roasted (#3 in the HuffPost taste test!). I usually keep a jar or two in the pantry because these little gems are so versatile, you can add them to nearly any dish for a little extra zing. Zucchini is low in calories, high in fiber, and a good source of vitamin A and potassium. Mushrooms contain powerful antioxidants that protect against free radicals and bolster immunity. They also contain natural antibiotics that inhibit microbial and other fungal infections.

Remember, cooking isn't about following a recipe-- it's about eating what you like. So use your imagination. Spice it up and substitute wherever necessary...just keep it natural and as organic as possible for the best nutritional quality.