It is easy to put together, healthy, and you can personalize the ingredients.
Peperoni ripieni
Serves 4-8
Preheat the oven to 375F (190C)
4 organic red bell peppers
2 tsp. (10 ml) olive oil
1 pound (455 g) organic ground: chicken, port, turkey, or crumbled tofu
2 tps. (10 g) Italian seasoning
1 tsp. (5 g) garlic powder or more for taste
dash or two red pepper flakes (up tp 1/2 tsp./2,5 g)
1 can 15-ounces (425 g) organic diced tomatoes
1 1/2 cups (195 g) cooked brown rice, farro (not gluten-free), quinoa, cauliflower rice, or (gluten-free) orzo (but undercook it a little)
1 cup (dairy-free) cheese, Mozzarella, or Provolone (or mix the last two)
1/2 cup (65 g) (dairy-free) Parmesan cheese
2 Tbs. (30 g) chopped basil or more to taste
1. Lightly coat a baking dish.
2. Slice the bell peppers in half top to bottom
3. Remove the seeds and ribs.
4. Place cut side up to stuff.
5. Heat the oil over medium-high heat.
6. Add the ground meat, Italian seasoning, garlic powder, and red pepper flakes.
(a) If using tofu, add the ingredients but they does not have to cook
7. Cook, breaking apart the meat, until it cooks throughly.
8. Drain off any excess liquid, then pour in the can of diced tomatoes and juice.
(a) Add the tofu.
9. Simmer for a minute.
10. Remove from the heat. Stir in the rice/farro/etc. and half of the cheese and 1/4 of the Parmesan.
11. Mound the filling inside of the peppers, then top with the remaining cheeses. Lay in the pan.
12. Pour a bit of water into the pan with the peppers, just enough barely cover the bottom of the pan.
13. Bake uncovered for 30-35 minutes until they are tender and the cheese is melted.
14. Top with basil and serve hot.
15. Keep leftovers in the refrigerator up to 4 days or in the freeze up to 3 months.
(a) Let them thaw overnight in the refrigerator.
(b) Cut the peppers into a few pieces first so they warm evenly.
(c) Reheat in the oven or microwave.
Try the other stuffed pepper recipes.
