Stuffed Vegetables on the Barbecue

Each variation makes 6 servings

Ingredients

Filling (makes approximately 3 cups)
1 cup (240 mL) Cookin’ Greens™ Chopped Kale
1 cup (240 mL) Cookin’ Greens™ Chopped Spinach
½ cup (120 mL) diced red pepper
2 tbsp (30 mL) melted butter
1 tbsp (15 ml) crushed garlic
1 tsp (5 ml) sea salt
½ tsp (3 mL) ground black pepper
3 tbsp (45 mL) chopped green onions
¼ cup (60 mL) shredded Cheddar cheese

Method

Prepare vegetable mixture by combining Cookin’ Greens™ with red pepper, butter, crushed garlic, sea salt, pepper, green onion and cheese.
Vegetables 3 versions included
Mushrooms
6 large Portobello mushrooms
1 tbsp (15 ml) olive oil
Extra Cheddar cheese

Remove stems from mushrooms and chop; scrape out the dark gills and then baste the mushrooms on the outside with olive oil. Add the chopped stems to the vegetable mixture. Stuff the hollow of the mushrooms with the mixture – approximately ½ cup (120 mL) per mushroom.
Grill mushrooms on medium heat barbecue until cooked and vegetable filling is heated through. Sprinkle a little extra cheese on the top and continue grilling until the cheese melts.
Bell Peppers
3 Bell Peppers (red, green, yellow or orange)
Extra Cheddar cheese

Cut the peppers in half and scoop out any ribs and seeds. Fill each pepper half with ½ cup (120 ml) filling. Grill on medium heat barbecue until heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.
Large Beefsteak Tomatoes
6 large tomatoes
Extra cheese for garnish

Cut a slice off the top of the tomato. Scoop out the seeds and discard. Fill the center with Cookin’ Greens™ mixture. Grill on medium heat barbecue until tomato is soft and vegetable filling is heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.

Healthy Choice: Replace butter with olive oil and use a lower fat cheese.

Variation: Replace Cookin’ Greens™ Spinach and Kale with Designer’s Mix or Spinach and Rapini

Enjoy!
The Cookin’ Greens™ Team