STUFFED PEPPERS RECIPE AND VIDEO
We made our sauce thicker than other pasta sauces by adding 6 fresh shredded vegetables, sun-dried tomatoes, and chopped walnuts. use it to stuff a pepper or fill an omelet.
- 1/2 cup canned chick peas, rinsed and drained
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan or ¾ cup shredded mozzarella cheese (optional)
- 1/2 cup water (or enough to cover bottom of baking dish)
- 4 large bell peppers (preferable red, yellow or orange)
- Salt and pepper to taste (optional)
- 1-1/3 cups Fresh’nFree Vegetable Bolognese
- 1-1/3 cups cooked farro or brown rice
1. Preheat the oven to 375 degrees F.
2. Cut a thin slice from the stem end of each pepper to remove its top. Remove seeds and membranes; rinse and, if desired, sprinkle the inside of each pepper lightly with salt and pepper. Set peppers aside, reserving tops.
3. Combine the Fresh’nFree Vegetable Bolognese, farro or brown rice, chick peas, and parsley in a mixing bowl. Stuff peppers with the mixture, and, if using cheese, sprinkle onto the filled peppers, dividing evenly.
4. Cover each pepper with its top, and stand peppers upright in an ungreased medium baking dish. Pour water into the dish to just cover the bottom and cover the top of the dish with foil.
5. Bake in center of oven, 45 to 50 minutes, or until the peppers are tender and easily pierced with a sharp knife.
Recipe variations: This same stuffing makes a delicious filling for scooped out shells of zucchini, yellow squash or even eggplant. You can substitute any kind of cooked white rice, grain, or quinoa for the farro or brown rice.