Get Cooking & Get Healthy with Chef Mitchell

Thanks to award-winning chef Jeffrey Mitchell of St. Joseph's Hospital Health Center for showing us how to make this hearty, healthy vegetarian dish for Meatless Monday. The film crew can attest: it is truly delicious!

Here's the recipe with measurements. It will make 8 servings. Give it a try at home, and let us know how it turns out.

2 ounces pearled barley

2 ounces quinoa

2 ounces lentils

1-1/2 ounces wild rice

2-1/2 ounces zucchini

2-1/2 ounces yellow squash

1/8 ounces chopped garlic

1/4 cup grape tomatoes

1/4 cup parsley or cilantro

1/2 ounce red onions

1-1/4 ounce olive oil

2 tbs red wine vinegar

1/2 ounce Dijon mustard

2 lemons

4 medium red peppers

  1. Separately cook lentils, quinoa, wild rice and barley in accordance with the directions for those items. Set aside.
  2. Finely chop zucchini, squash, parsley (or cilantro), grape tomatoes, red onions, and garlic. Then combine in a large bin or mixing bowl.
  3. Combine red wine vinegar, juice from lemons, Dijon mustard, and olive oil. Pour over grain and vegetable mixture.
  4. Place in refrigerator overnight. 
  5. Pre-heat oven to 325 degrees.
  6. Cut peppers in half lengthwise. Remove seeds and excess membrane.
  7. Blanch peppers in hot water or steamer until tender -- about 3 to 4 minutes.
  8. Stuff pepper halves full with mixture.
  9. Cook at 325 degrees into cooked through, about 18 to 22 minutes.

Thanks again to Chef Mitchell and Healthy Monday Syracuse/Meatless Monday partner St. Joseph's Hospital.

 

 

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