A healthy meal involving goat cheese and pesto? Yes please. Too good not to share!
To preface this recipe, I am obsessed with my spiralizer. I have the Paderno 3-blade, and use it to incorporate more veggies into our meals pretty much as often as Hunter will allow (there was a month last year that consisted of a TON of spiralized zucchini spaghetti and meatball dinners, so I don’t blame him for limiting my zoodle usage.) But hey, the spiralizer has many benefits. It’s simple to use, easy to clean and disguises veggies as carbs (for the most part.) This week has been cray at the office so I was looking for something easy, flavorful and healthy – after all it is still January, people. Let’s not throw our health and wellbeing out the window that quickly.
This recipe was created by Inspiralized – my go-to blog for all spiralizer recipes! Ali is so creative with vegetables it’s seriously inspiring (get it?) You can find the original recipe here! Also, I haven’t mentioned how gorgeous this dish is. Check it out:
These beauties make a great side for grilled fish or chicken if you’re adding protein, but are also substantial enough to serve as a meal! That said, let’s get down to business.
- Two tablespoons pine nuts
- Two cups of basil (packed!)
- Two tablespoons parmesan cheese
- Three tablespoons EVOO
- One large garlic clove, minced
- Salt and pepper, to taste
- Two large red bell peppers
- One medium zucchini (I used two small, as there was a shortage of medium zucchinis when I made a late night trip to the grocery store – so whatever works!)
- 1/2 cup crumbled goat cheese
- Two tablespoons chopped basil
- Preheat the oven to 400 degrees. Prepare a baking sheet lined with parchment paper and set aside.
- Prep the pesto. Place the pine nuts, two cups packed basil, parmesan cheese, garlic, EVOO and salt and pepper into a food processor and pulse until creamy. Taste and adjust to your preferences. Transfer the pesto to a large mixing bowl, reserving two tablespoons for zucchini noodles.
- Spiralize the zucchini (using the blade that creates those lovely thin spaghetti “zoodles!”)
- Slice the tops off the bell peppers and slice in half from top to bottom. Remove the white stems and seeds from the inside. Dip each pepper into the bowl of pesto to coat and then lay out on the prepared baking sheet. Repeat until all bell pepper halves are coated in pesto and on the baking sheet.
- Bake for 10 minutes. While the peppers bake, toss the zucchini noodles with the remaining pesto and set aside.
- Remove the peppers, stuff with the pesto zucchini noodles and cook another 10 minutes.
- Remove the peppers again, top with crumbled goat cheese (cover the zucchini noodles! Who doesn’t love goat cheese?!) and bake for five minutes or until goat cheese has melted.
- Remove and garnish each bell pepper with chopped basil. Optional but delicious: drizzle with olive oil and season with freshly cracked pepper.
Quote from Hunter when asked what he thought of this dinner:
“I like the red peppers and goat cheese”
Enjoy, and don’t forget to visit Inspiralized for more recipes involving spiralized veggies of all shapes and sizes.
P.S. Comment and let me know if you make this at home! I’m also accepting recipe requests so share what you’d like to see!