I have been experimenting with my bell pepper stuffing recipes, and I think I found something worthy of sharing. Red and orange bell peppers are so sweet and delicious and thought a suitable veggie and cheese combination would be really tasty. My first attempts were not very pretty or edible without falling apart. You’d need a shower afterwards as well! And it couldn’t have rice (bad memories there) or meat in it keeping it as vegetarian as possible. So after a few attempts and some lovely red & white quinoa, fresh asparagus and white wine, I made a lovely Stuffed pepper. Here’s all I did.
First I made a tomato sauce of onions, spices, carrots, herbs and white wine. I did cheat with some beef broth that I had from the non vegetarian days but it was minimal. Threw in a few other things to clean out the cupboard (some olives), you just want to make sure the sauce is slightly thick.
The trick to this tasty little dish was how I assembled it. After making this lovely sauce which is not too runny all you do is layer it with a cheese combination. Cut small circle on top of pepper to give it a nice bowl effect. Hollow out the seeds and trim down the pith to give you more room for the sauce and cheese. Place the sauce down first, then a layer of cheese and repeat. Generally that is about all the room available!
Place stuffed peppers into a 350˚ oven for 45 minutes. Cover tops of peppers with some foil so the cheese doesn’t burn. This was so yummy. Great with a salad! Healthy too. If you have some sauce you have made, zip it up in some peppers for a wholesome happy meal.