Wednesday, April 6, 2011

Stuffed Peppers

There is no creative title for this one because the dish stands alone!

The beautiful peppers set the tone for the stuffing.  I didn't just want traditional stuffing, so here are my twists:

Stuffed Peppers

7 large peppers (red, orange, yellow)
1 small/medium purple onion diced
1.5lbs ground venison, turkey breast, or lean ground meat (if you are going to make this a vegetarian dish you can use spinach, white beans, or even crumbled firm tofu)
Lundberg Brown Rice Couscous (Gluten Free)
1 can no salt added diced tomatoes
1 small can tomato paste
Herbs de Provence
Minced Garlic
1/2 cup high quality part skim mozzarella
parmesan for sprinkling on top

Cut the tops off of the peppers and clean out the insides.  Set aside.  Cook the couscous according to instructions using water instead of broth.  Saute onions with minced garlic (to taste) until soft.  Add meat and cook through.  Add in generous helping of herbs (I used 1/4 cup).  Stir in diced tomatoes and tomato paste.  Stir in the cooked couscous.  Turn heat off and add mozzarella.  Stuff each pepper with filling.  Place into a 425 degree oven, without the tops, for 10-15 minutes until the peppers start to soften.  Place the tops on the oven grate, top the filled peppers with parmesan and roast for 10 more minutes.  Serve with a salad or other dark green vegetables!


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