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Smoked Oats with a Bell Pepper Medley

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Smoked Oats

  • 3 cups Water
  • 1 pinch Salt
  • 1 cup Steel Cut Oats *
  • 1 tsp Smoked Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • Salt and Pepper to taste

Bell Pepper Medley

  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • 3 Garlic cloves
  • 1 Tomato
  • 8 oz Mushrooms
  • 1 bunch Spinach
  • 2 Tbsp Olive Oil
  • 1 Parsley chopped to garnish
  • Pepita Seeds to garnish


Smoked Oats

Step 1

Boil water with a little salt then add steel cut oats. Cover and simmer for 15 - 20 minutes.

Step 2

When oats are finished cooking, stir in spices.

Bell Pepper Medley

Step 1

Chop all vegetables into desired bite-size chunks.

Step 2

First, saute peppers, onion and garlic in olive oil until desired tenderness. I like mine to still have a crunch to them.

Step 3

Then, stir in mushrooms and half of the tomato with pulp removed. Let cook for a few minutes.

Step 4

Fold in spinach and remaining tomato with pulp. Season with salt and pepper.

Step 5

To plate, spoon smoked oats on to platter then top wiht the bell pepper medley. Garnish with chopped parsley and pepita seeds.

Serves 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Smoked Oats with a Bell Pepper Medley

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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