Kamut-Stuffed Bell Peppers with Medjool Dates

The days are getting shorter, the leaves are getting brighter, and my patience in this job market is just about spent.  I think the words “Everything will work out!” have passed my lips a thousand times in the past week, getting shakier with each repetition.  I’m taking a break from doubt; this is supposed to be the best time of year!  We came off the high of summer, ready to breathe newfound inspiration into goals that were shoved to the back shelf to collect dust.  It’s time to take our predicaments out to the dance floor to show ‘em our stuff.

One of the hardest things to do when you’re stressed is maintain a healthy, balanced lifestyle.  Let’s be honest: the last thing you want to do when you’re worried about the roof over your head is go for a damn jog or scribble out a veggie-packed meal plan that will protect both your arteries and your pocket book.  Before you resort to the dollar menu at McDonalds (or break down and order a vegan pizza with breadsticks at a local pizzeria…*ahem*), take a deep breath and let natural foods come to your rescue.  After all, they can be both cheap and healthy.  And, if you sort of know what you’re doing, they’re quite yummy too!

So, with this in mind, I decided last night to revive a dreary day with a simple dinner that packs some big flavor.  This recipe is a favorite of ours because of the delightful combination of dates and a grain called Kamut.  Kamut is not a commonly-known grain, and I think that’s unfortunate because it really kicks ass.  It’s extremely hearty, flavorful, and will keep you full for awhile!  Plus, doesn't it just look yummy?!

Give it a try!

Kamut-Stuffed Bell Peppers with Medjool Dates

My first experience with Kamut was in this easy, cheap recipe.  The only thing to mention is that Kamut takes a little longer to cook (soaking helps speed this up) so I recommend cooking it the night before if you're looking for "fast food" on a busy weekday evening.  It’s up to you!

4 medium sized bell peppers
2-2 ½ cups cooked Kamut 
4 dried Medjool dates, chopped
1 tbsp olive oil
Balsamic vinegar
Sea salt, to taste
Dried basil 

Preheat the oven to 375 F.
Cut off the top of each bell pepper and scoop out the seeds.  Arrange them in a large casserole dish or on a couple of cookie sheets.  I used a Pyrex pie plate and a small glass casserole dish.

Combine the Kamut, dates, olive oil, a good splash of balsamic vinegar, and sea salt in a medium-sized bowl.  Measure out ½-¾ c. of the mixture into each bell pepper.  Sprinkle a little basil on top.  (I’m not sure why this sounded so good to me; if it seems like an odd spice to use for this dish, experiment with something else!)

Roast peppers at 375 F for about 30 minutes, or until they start to blacken a tiny bit.  Serve alongside some stir-fried broccoli and garlic, roasted asparagus, salad, or whatever else sounds good!

See? Easy peasy.

Serves 4.