MENU Mondays: Unbreaded Poppers

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I had some delicious crab-and-cheese-filled jalapeno poppers at a local bar, on Super Bowl Sunday, and it reminded me that there's really no need to bread or batter poppers; you can add hard cheeses, like cheddar or parmesan, or diced mushrooms, and fried, crumbled tempeh, to firm up the filling--usually created with cream cheese or queso fresco base.

Here's a low-fat version from a Spark Recipes contributor, which uses bread crumbs--omit those, and firm up the filling as you like...kitchen almost done for testing of these!

SCRUMPTIOUS Saturdays: Vegetarian Stuffed Peppers

A great little meal in a pocket, so to speak:

You will need: sharp knife, cutting board, large glass or plastic bowl, skillets.

Ingredients: 5 green peppers, hollowed out; 1 can black beans; 1 large onion, diced and sauteed; 1 package of mushrooms, diced and sauteed; fresh rosemary, to taste; salt and pepper, to taste; 2 tbsp. balsamic vinegar; 1/2 lemon, juiced.

Notes: chop and saute the veggies; mix the other ingredients in a bowl, then add the veggies. Mix, stuff the peppers, and bake the peppers on a cookie sheet at 325 degrees for 35 to 45 minutes.