Indian Summer Savory Stuffed Peppers
Yield: 6 stuffed peppers
It’s September and that means gorgeous, fat, organic 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. Use the base recipe as an inspiration to custom design your own filling. Serve these with great, crusty bread and cultured butter and life is delicious!
- 6 organic sweet red peppers Add to list
- 2 cups cooked brown rice (or use half rice and half cooked pearled barley) Add to list
- 1 cup grated Beecher’s Flagship cheese (plus extra for garnish) Add to list
- 2 ounces chèvre (plus extra for garnish) Add to list
- 1/4 cup chopped basil Add to list
- 1/4 cup finely minced green onion Add to list
- 1/4 cup chopped toasted hazelnuts or pine nuts Add to list
- Salt and pepper to taste Add to list
- 2 cups of your favorite marinara or tomato sauce Add to list
Preheat oven to 375° F.
Cut the tops off the peppers and remove the seeds.
In a bowl combine the rice with the next five ingredients and season with salt and pepper (include any optional additions into this mix). Stuff each of the peppers with the mix. Place the peppers in a casserole dish and cover. Bake until the filling is done through and the peppers are crisp-tender, about 30 minutes.
Remove the cover from the peppers and pour the marinara sauce over the peppers and scatter with the extra cheese reserved for garnish. Place the peppers back into the oven for 10 minutes or until the cheese is bubbly.
Recipe by, PCC Chef
Source: PCC Fresh, September 2010
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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