dinner · Best in summer
Garden-Stuffed Bell Peppers
Halved peppers packed with a savory filling of rice, garden vegetables, and cheese, then roasted until the pepper is tender and the top is golden. A summer classic that uses the pepper as both container and ingredient.
Ingredients
🌱 From Your Homestead
- large bell peppers (4)
- fresh tomatoes (2 medium, diced)
- zucchini (1 small, diced)
- fresh basil and oregano
- garlic
🛒 From the Store
- cooked rice or farro (1.5 cups)
- onion
- mozzarella or parmesan
- olive oil
- tomato paste (1 tbsp)
- salt
- pepper
How to Make It
- Gather your ingredients: large bell peppers (4), fresh tomatoes (2 medium, diced), zucchini (1 small, diced), fresh basil and oregano, garlic, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: large bell peppers (4), fresh tomatoes (2 medium, diced), zucchini (1 small, diced).
- Par-roast the pepper halves for 15 minutes before stuffing — they shrink and soften, making room for more filling. Otherwise you pack in filling and the pepper is still firm when the filling is done.
- Cook for approximately 55 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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