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a blue pottery bowl has a basil pesto in the center and is full of stuffed squash blossoms, with 2 red peppers suffed at 3 and 6, and a yellow stuffed pepper at 9 o clock.
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Stuffed Squash Blossoms

Brown rice and manchego cheese provide balance and nutrition when put in fried squash blossoms. Unlike pure cheese versions, these fuel your brain and make you ready for a workout, and able to sustain a workout with the different nutrients that contribute to a stable blood sugar.
Prep Time20 minutes
Cook Time20 minutes
Total Active Time35 minutes
Servings: 12 stuffed blossoms

Equipment

  • cheese grater
  • 1 cast iron, copper, or stainless skillet

Ingredients

  • 1 cup cooked brown rice
  • 1 1/2 c manchego cheese grated
  • 10-12 squash blossoms if you have fewer, stuff more peppers
  • 3-7 baby red and yellow sweet peppers
  • 1/2 t salt
  • Coconut oil for frying, about 1/3 c
  • tapioca flour for dredging, about 1/2 c

Notes

This is a great use of leftover brown rice. The proportions are very flexible, you can use more of less of an ingredient to taste how you like it. 
Cook your brown rice if you have not already. Using a ratio of 2.25:1 water to rice will make a rice that is a bit stickier and thus will work well in this recipe.
Rinse your squash blossoms by placing them in a bowl of 1/2 gallon water and 1 T vinegar. Swish around and remove to a tea towel after 5 minutes. You never want to wash your squash blossoms ahead of time...it should only be right before usage or they will go bad.
Grate cheese and finely dice 3 of your red peppers. You can also incorporate the stems of your squash in the mix if you like to use every part of your food. 
Gently open each squash blossom and fill with as much as your can. Leave half an inch on the end and fold this part over and push down so you are left with a cone shape. 
When you have 4 blossoms stuffed, begin to warm your coconut oil on low heat. Dredge your blossoms in tapioca flour, and when a drop of water skids on your coconut oil, add the blossoms. You can also test the oil heat by placing a corner of the squash blossom in the oil. It should sizzle and bubble. 
Fry each blossom about 5 minutes per a side, or until golden. 
Continue stuffing your other blossoms and fry. If you are also stuffing peppers, they need 15-20 minutes to cook as their skin is thicker.