Prime Time Peppers (Meatless Monday)

A family style dinner beginning with Bean & Corn Peppers and ending with Warm Plum Cobbler filled our bellies just as the comfort of family filled our soul.  It was especially enjoyable having son Christopher visiting and helping cut up fruit and vegetables.  The pepper recipe was inspired by Cooking Light.

Bean and Corn Peppers

(Serves 4)

Bring beans to a boil and cook for 2 minutes.  Cover, remove from heat and set aside for 1 hour.
1/3 cup dry navy beans
3 cups water
Drain and rinse beans.  Cover with 3 cups of fresh water.  Bring to a boil, reduce to medium heat and cook for 1 hour.  Drain.

Mix beans, celery, corn and cheese.
1/3 cup diced celery
1 ear of corn, cooked and cut off the cob
1 reduced fat cheddar cheese stick, shredded
1/4 cup mozzarella cheese, shredded

Stuff peppers with bean and corn mix.  
4-6 peppers, seeded 

Brush peppers with oil.  Place in baking dish.
1 teaspoon olive oil

Squeeze juice over peppers.  Add wedges to pan.
2 limes, 1 juiced and 1 cut in wedges 

Bake at 400 F. for 20-25 minutes.

The plum cobbler recipe was inspired by Rachael Ray.  

Plum Cobbler

(Serves 6)

6 plums, pitted and wedges

In saucepan, bring wine, brown sugar, and orange peel to a boil.  Simmer until liquid is reduced to 1/2 cup.  Remove orange peel.
1 6 oz. bottle White Zinfandel
2 tablespoon brown sugar
Juice from 1 orange
2-inch strip orange peel

Stir cornstarch into sauce.
1 tablespoon plus 1 teaspoon cornstarch
Pour sauce over cut plums.
Place in greased baking dish.  (I use an olive oil spray) 

Mix flours, sugar and baking powder.
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
2 tablespoon sugar
1 1/2 teaspoon baking powder

Stir milk and orange zest into dry ingredients.
3/4 cup skim milk
1 1/2 teaspoon orange zest 
Spoon batter over plums.
Bake at 400 F. for 35-40 minutes.