The COVID-19 pandemic has made eating in an everyday occurrence across the country, but for cancer patients who often have unique nutritional needs, at-home meal preparations can be particularly challenging. Fortunately, culinary experts at the OSUCCC – James are here to help with tips and easy-to-prepare recipes that can help cancer patients and caregivers get the most out of their homemade meals and snacks. “In The James Instructional Kitchen, we work with patients, outpatients and caregivers on personalized nutrition education plans,” says chef Stephanie Urrutia, RD, LD, a senior culinary educator at the OSUCCC – James. “We focus on high-protein, high-calorie and easy-to-eat recipes, and provide information tailored to the patients’ diagnoses. Today's Recipe: Vegetarian Stuffed Peppers The nutritious stuffed peppers recipe is a twist on the traditional favorite. By replacing sources of red meat and refined carbohydrates with plant-based, wholesome, fresh ingredients, this recipe is packed full of protein, vitamins and minerals, color, and of course, flavor. The bell peppers are excellent sources of vitamins A and C, fiber, folate and iron. The quinoa serves as an excellent replacement to typically used refined white rice, which in turn provides a source of whole grains, fiber, iron and especially plant-based protein due to the use of tofu crumbles instead of red meat. Also, because quinoa and tofu are relatively flavor neutral, they take on many of the natural flavors from the other ingredients — peppers, spinach, cherry tomatoes and basil. The altered recipe also cuts out saturated fats, sodium and refined carbohydrates. The warm, hearty peppers included in the recipe provide a delicious way to enjoy a comforting family meal. By adding parmesan cheese to top off the dish, we further increase the protein content, and ultimately, its savory flavor. However, it’s important to note that, because this recipe is relatively simple and includes ingredients that are flavor neutral, the possibilities are endless in terms of the vegetables that can be used. For example, as a seasonal twist, diced sweet potatoes would be an excellent addition to the stuffing of these peppers, which would increase the potassium, vitamin A, beta carotene and antioxidant content. As always, it’s important to remember that safe preparation and handling of foods is the most important factor for food preparation to make sure that you have lowered the risk for introducing foodborne illnesses, bacteria and viruses into your body. Ingredients 4 bell peppers, halved lengthwise, ribs and seeds removed Cooking oil spray ¾ cup quinoa, cooked ½ cup low-sodium vegetable broth 12 ounces tofu 10 oz baby spinach 1 small clove of garlic 1 pint cherry tomatoes (or one 15 ounce can diced tomatoes) 3 tbsp extra-virgin olive oil Freshly ground pepper ¼ tsp kosher salt ½ cup grated Parmesan cheese 1 bunch basil (optional) Directions Place peppers cut-side up on baking sheet and broil on high until slightly charred and starting to soften While peppers are roasting, mix quinoa with vegetable broth, tomatoes, tofu, spinach, garlic, olive oil and salt and pepper in medium pot over medium heat until warmed through Remove roasted peppers from oven, and spoon quinoa mixture into roasted peppers Top with parmesan cheese and place back in oven for 3 minutes until cheese is melted; peppers can be garnished with basil if desired