If you want a variety without meat but still pretty substantial for a lunch entry and still not too damaging to your diet – you might like this one.
For 5 large size fleshy red peppers take
1 cup Ricotta (fat content of your preference)
1 cup Cottage cheese (the same)
1 XL egg
1/2 cup of Bulgur Wheat (I used Heartland brand) [could be substituted with couscous or quinoa for your taste and availability, adjust preparation accordingly]
1 big green zucchini or 2 gray ones, peeled and shredded on mid-size side of vegetable shredder
1 medium carrot, peeled and shredded on “small”
Italian parsley, salt, black pepper to taste
2 TBLS of olive oil (“for roasting”)
1 TBLS of white vinegar
1 cup of water
1 bay leaf, 3 black pepercorns, 1 “petal” from anise star, few mustard seeds
In cool bowl (glass or steel) mix cheeses with vegetables, break in the egg, blend everything, add seasoning and bulgur, mix again carefully, so the bulgur is spread evenly in the mix. Leave on the counter.
Clean peppers of seeds and stem, cut the top making a wide opening, rinse thoroughly.
Fill the peppers with cheese+veggies mix approx to 3/4 of the volume of the cavity, to leave space for bulgur to grow. Place in a low wide saucepan, add water and put on a high flame until water starts boiling; then low the flame to medium to low, cover and leave for 15 min.
Open and inspect: the mix should fill the peppers and have to be about flash with the tops. In a cup mix olive oil and vinegar, pour on peppers, add dry spices to liquid and cover the saucepan again. Keep slowly boiling on low flame for another 10 min.
Serve warm as a lunch entry or chilled as an appetizer for fish dinner. If you want you can filter the liquid and use a bit as a sauce.
Cook it and give me your feedback!