Cooking at Home: Eggplant Stuffed Bell Pepper

Dinner is served!

Dinner is served!

Continuing with the cooking journey I started late last month, I had every intention of picking a new recipe to try sometime in March. But, I already had a fridge full of new groceries and I wasn’t too keen on having to pick up specific ingredients from the store, so I decided to forgo any form of instruction and I opted to do my own thing.

Really feeling the need to detox (I use this word lightly), my kitchen was stocked with eggplant, asparagus, zucchini, grape tomatoes, sweet bell peppers, tomatoes on the vine, avocados and salad mix. When it comes down to it, I’m all about keeping things simple, and when food is involved, I’ve learned that less is often better. As I wrapped my head around the items I had at my disposal, I realized that I should try making stuffed peppers. It’s something that always looks so tasty, healthy and relatively easy, so I figured it would be a piece of cake.

I decided that my basic ingredients would include one large bell pepper (I went with an orange one, so it was sweeter), eggplant, tomatoes on the vine, jalapeno cheese, Uncle Ben’s Bistro Express quinoa & brown rice with garlic flavour – I will often cut corners by going this route to save myself time – and a bit of garlic olive oil.

I’d say this took about 15 minutes to prep and about 25 to 30 minutes baking in the oven at 200 C (392 F). The cheese had melted through giving the stuffed pepper some kick, the eggplant had softened to a nice texture without becoming a squishy mess, the diced tomatoes added acidity, and the quinoa & brown rice with the garlic flavour made it a satisfyingly savoury dish.

Here’s the recipe:

Eggplant Stuffed Bell Pepper
1 Serving
15 min. prep
25 to 30 min. cooking time

1 large bell pepper (any colour)
1/3 of an eggplant
1 small tomato on the vine
1/2 package of Uncle Ben’s Bistro Express or bowl of rice
8 small slices of jalapeno cheese
1 tbsp Garlic olive oil

1) Cover a pan with tin foil and set aside.
2) Preheat your oven to 200 C.
3) Wash your pepper. Slice the top off and scoop out the seeds.
4) Take your eggplant and cut into half inch cubes.
5) Dice your tomato.
6) Warm the package of Uncle Ben’s in the microwave.
7) In a bowl, mix the cubes of eggplant and diced tomato together. Stir in a tablespoon of olive oil until the veggies are coated.
8) Add a portion of the rice to the bowl. Mix well.
9) Put your pepper on the pan and start filling it with layers of cheese and veggie/rice mixture. Alternate between the two until the pepper is full.
10) Once the oven is ready, place the pan on the middle rack.
11) Let cook for 25 to 30 minutes.

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This is an excellent recipe when you’re cooking for just yourself. Or, easily modify the portions and you’ll find that you can serve this to your guests next time they drop by for dinner. Enjoy!

Edmonton Restaurant Review: Tropika Malaysian & Thai Cuisine (West)

About two weeks ago, my friend Ashley and I braved the cold weather on the way to West Edmonton Mall to stop at Tropika Malaysian & Thai Cuisine for dinner. I’ve been going to the 149 Street and Stony Plain Road location ever since it opened. It’s a favourite of my family’s and, therefore, we eat there frequently.

Ashley and I selected the restaurant for the evening because it is one of the establishments listed on The Tomato’s 2013 list of the top 100 eats and drinks in Edmonton, coming in at number 36. While we’ve gone separately before, we had never been there as a duo, and as it is on the list we’ve currently decided to tackle, we thought it would be a great opportunity to enjoy a supper together.

The food is consistently good and the service is impeccable (the servers make sure to refill your glass of water even when it’s still half full and they come by to clear away things like cleaned off satay sticks, so your table stays clutter free), which is why it holds an 86% positivity rating on Urbanspoon.

Some of my favourites - pad Thai, sambal bunchies and Tropika homestyle chicken - amazing food, plenty to go around!

Some of my favourites – pad Thai, sambal bunchies and Tropika homestyle chicken – amazing food, plenty to go around!

The menu at Tropika is extensive, but my parents and I have narrowed down our favourite dishes to satays (beef and lamb) with peanut sauce, Indonesian spring rolls, roti canai (Malay bread), pad Thai, sambal bunchies, Tropika home style chicken, stir-fried eggplant with chicken in Thai’s bean sauce and sayur lemak hot pot (vegetables in coconut milk).

What I love about going there for a meal (really any Asian restaurant is like this) is that it brings individuals together by allowing you to linger, converse comfortably and encourages sharing. The dishes served are meant to be split between everyone at the table, allowing you to try several items as opposed to limiting yourself to merely one or two things.

On this particular occasion, we did only end up ordering a couple of plates as it was just the two of us. Unfortunately, we did not order the sambal bunchies that were specifically singled out on the Tomato’s list. We attempted to have it made without the prawns since Ashley is allergic, but unlike the traditional sambal sauce made simply out of chili peppers, Tropika’s sauce is made using shrimp paste as well, so there was no getting around that for her. However, I can still vouch for those who voted to have it added to the Tomato’s top 100. Sambal bunchies, a mix of fried green beans, tomatoes, prawns and sambal sauce, is addictive because of the spicy flavours of the sauce mixed with the acidity from the tomato and the nice crunch of the beans.

I especially like to have the sambal bunchies with their pad Thai, which we did order this time. Again, the prawns were cooked and placed in a side dish. The stir fried rice noodles are cooked with chicken, fried tofu and egg in a Thai style sauce, topped with crushed peanuts and served with bean sprouts, lettuce and a slice of fresh lime on the side. The taste of the pad Thai is so good that sometimes my family orders two plates because one isn’t enough to go around. This evening, it was no different. One plate was plenty for the both of us, but we each probably could have eaten a whole order on our own if we wanted to indulge. Instead, we ordered two Indonesian spring rolls to complement our pad Thai.

My plate that evening out with Ashley - pad Thai and an Indonesian spring roll - so delicious!

My plate that evening out with Ashley – pad Thai and an Indonesian spring roll – so delicious!

The spring rolls are a good size, made with pan-fried chicken, Chinese mushroom and shredded jicama inside a crisp flour shell that is coated with peanuts. It comes with a side of chili sauce for dipping. I was happy to introduce this scrumptious appetizer to Ashley, and I’m pretty sure she really liked it as she told me, “I could have 20 of these. Well, I can definitely have at least 2.” When someone has eyes bigger than his or her stomach when it comes to their appetite, you know you’re on the right track.

As long as Tropika continues to serve up interesting dishes with layers of contrasting yet complementing flavours, I will continue to support the restaurant, and I’m certain that, if you try it, you will find some new menu items to call favourites as well.

Should you be unable to make it to a physical location, you can still treat yourself by having them deliver (free within a 6 km radius from their south side or west end locations and only $4 outside of those areas). Or, if you happen to be in a rush and want to get takeout on the way, you can save 10% on all orders over $30.

Have you been to Tropika before? What’s your go to dish?