Roasted Veggie Sandwiches & Stuffed Peppers
I have partnered with Mezzetta for their Big Game campaign to show you two easy ways to use their peppers ahead of the Big Game that is just two weeks away!
I know how hard it can be to please everyone watching the game when there are so many different diet restrictions, but I think these two recipes should make everyone happy. Both recipes are Whole30, Vegan, Vegetarian, Paleo and even Keto!
For these recipes I am using Mezzetta Roasted Red Peppers and Sweet Cherry Peppers which both contain just a handful of ingredients that are all Whole30 approved.
The vegan friendly sandwich is packed with pesto, a thin layer of garlic cashew cheese, roasted eggplant, zucchini and Mezzetta Roasted Peppers. Portobello mushrooms are a great bun alternative that make these sandwiches easy to pick up and eat with your hands.
The stuffed Mezzetta Sweet Cherry Peppers are a great side to serve with the sandwiches that everyone will enjoy. The creamy “cheese’ filling creates the perfect balance for the slightly sweet and acidic peppers. The stuffed peppers can be made up to two days in advance and stored in the fridge.
Whether you are planning out your spread for the Big Game, or just looking for a healthy pantry staple to have on hand during your Whole30, Mezzetta peppers really tick all of the boxes. Keep your eyes peeled for their Tamed Jalapenos and Pepperoncini too, they are a great way to spice up a salad!
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite1) on Instagram, I love seeing your photos!
Roasted Veggie "Sandwich"
Ingredients
"Goat Cheese"
- 1/2 cup cashews soaked in boiling water for 10 minutes
- 1 clove garlic
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp lemon juice
- 1 tbsp melted coconut oil
- 1 tbsp water
Sandwiches
- 1 tbsp extra virgin olive oil
- 4 large portobello mushrooms stems removed
- 1 zucchini sliced thinly
- 1/2 eggplant sliced thinly
- 1/2 cup arugula
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup Mezzetta Roasted Bell Peppers
- 3 tbsp Pesto
Instructions
- To make the cashew cheese in a high speed blender or nutribullet container combine all of the ingredients listed for the cheese and blend until completely smooth. Set aside in the fridge.
- Heat a grill pan or sandwich press. Once hot place the portobello mushrooms, zucchini and eggplant onto the grill and brush with olive oil. Cook for 4 minutes per side until grill marks form and the vegetables become tender. Once the vegetables are cooked transfer to a plate and season with salt and pepper.
- To assemble the sandwiches place two portobello mushrooms on a plate gills side up. Spread a thin layer of pesto onto each of the mushrooms and then top with a slice of eggplant, 2-3 slices of zucchini, a layer of Mezzetta roasted bell peppers, arugula and finally a large spoonful of the cashew cheese. Top each sandwich with a portobello mushroom and use a toothpick to hold in place. Enjoy!
If making both recipes, only make one batch of the cashew cheese and use any excess from the stuffed sweet peppers as a spread on the sandwiches
"Goat Cheese" Stuffed Sweet Peppers
Ingredients
- 8 Mezzetta Sweet Cherry Peppers
"Goat Cheese"
- 1/2 cup cashews
- 1 clove garlic
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp lemon juice
- 1 tbsp melted coconut oil
- 1/4 tsp salt
Instructions
- To make the "goat cheese" in a high speed blender or nutribullet container combine the cashews, garlic, vinegar, lemon juice, coconut oil and salt and blend until smooth.
- Cut the stem off of each pepper and then cut in half. Use a spoon to scoop out the seeds from each pepper half.
- Spoon a teaspoon sized amount of the cashew cheese into each of the pepper halves. Serve immediately and store in the fridge for up to 2 days.
Very informative