Indian Summer Savory Stuffed Peppers | PCC Natural Markets

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Indian Summer Savory Stuffed Peppers

Serves: 6

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It’s September and that means gorgeous, fat, peppers in glowing stacks just ready to be roasted, stuffed, sautéed or grilled! This dish goes together so quickly and is succulent with chewy brown rice, sweet hazelnuts and bubbly cheese.

Ingredients

Optional additions

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Preheat oven to 375° F.

Cut the tops off peppers and remove seeds.

In a bowl, combine cooked rice with cheddar, chèvre, basil, green onions and hazelnuts. Season with salt and pepper, and include any optional additions into this mixture. Generously stuff each pepper with the mixture. Place peppers in a casserole dish and cover. Bake until the filling is hot through and the peppers are crisp-tender, about 30 minutes.

Remove lid and pour marinara sauce over peppers. Top with cheese reserved for garnish. Place peppers back into the oven for 10 minutes, or until cheese is bubbly.

Recipe by Lynne Vea, PCC Chef

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