Category Archives: Stuffed

Another Unconventional “Pizza”?


(Or maybe it’s the most satisfying stuffed mushroom ever…)

Image Credit:

  • Preheat the oven to something warm and bake-able. (Mine doesn’t have temps on it, so I really don’t know)
  • Get yourself a gorgeous big portobello mushroom. Turn it over and pull out the stem.
  • Smear the gills with pesto, tomato sauce, a thin layer of grated cheese, and maybe a little salt and some spices.
  • Stick it in the warmth, yummy-stuff side up, on an oven-able plate/pan/thing. Leave it for a couple of minutes until the cheese starts to go golden and the mushroom is soft.
  • Get creative with ingredients next time you do it.
  • Thank me later.

“Impossibly Delicious” Peppers

“Impossibly Delicious” Peppers

According to a friend, this was “impossibly delicious”!!

Think: Moist rice blended with the aroma and flavors of tomato, pepper, cashew, egg, and sweet corn all happily ensconced within the tender, succulent walls of a sweet pepper.


3 Bell Peppers

2 Eggs

1 Medium Tomato

Handful of Cashews

Tomato Sauce (your favorite)

1 Cup Rice

Olive Oil



Get your rice going first!

Slice the tops off your peppers and clean all the seeds and white bits out of the center.

Cut away the excess pepper from the tops and chop into chunks. (Size is up to you)

Cut your tomato into 1/8ths and place with pepper.

Start a pan on the stove and add oil, peppers, and tomato.

Preheat oven to 350 F.

Stir them around for a while until they are getting tender. Add salt to taste.

Add in Cashews and eggs and stir a bit to scramble.

Once fully cooked, add rice and then 3/4 cup tomato sauce to veg. and stir to thoroughly mix.

Salt and season to taste.

Stuff your peppers full of deliciousness and place them on a baking sheet (or in muffin tins!)

Place in oven for about 15 minutes or until the pepper skin is tender.

*rice on top will probably get blackened or crunchy as in pic. If you don’t want this, make little tin foil caps and place on top before baking!


The Inspirational Dish

The Inspirational Dish

My first post, in honor of the scrumptious dinner that I made this evening. It was so delicious (and pretty!) that I wanted to photograph and document it for others. And thus, The Hybrid Existence was born!


Crackling oregano sautéed trout topped with tender, sweet red pepper and avocado.

A perfect baked Portobello cap filled with courgette (zucchini), cashew, cherry tomato, garlic, watercress, aubergine (eggplant), and cayenne stuffing.

A half-split baked courgette hollowed and filled with pesto, aubergine, mushroom, cashew, and watercress stuffing.

And a mixed avocado salad with olive oil and apple-balsamic vinegar, cherry tomatoes, and cashews.

SO-o-o delish!!