For EcoSalon, I’ve taken a 1965 Betty Crocker recipe for raw green bell peppers stuffed with macaroni and cheese and ham. My take is quite a drift from the original, but the main elements are in place – stuffed pepper and pasta. Enjoy!
Using a whole-wheat pasta, mushrooms, onions, and cherry tomatoes, I created a hearty vegan stuffed pepper dish with some Asian inspiration. The result isn’t a site for sore eyes either!
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