stuffed peppers with ancient grains and roasted peppers

Ingredients

• Servings: 6
• 1 (180 gram) package casbah® ancient grains blend
• 2 cups imagine organic vegetable broth
• 6 large sweet peppers (green, yellow, orange or red)
• 1 tablespoon spectrum naturals® olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 (340 gram) package yves veggie cuisine® original veggie ground round
• 3/4 cup chopped assorted bell peppers
• 1 medium tomato, chopped
• 1/3 cup chopped fresh parsley
• 3/4 cup shredded cheddar or mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• cook ancient grains according to package directions, using vegetable broth. (do not lift lid or stir while cooking.)
• meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. boil peppers in a large pot of boiling water for 5 minutes or until tender; drain on paper towel. set aside; keep warm.
• heat oil in a large non-stick skillet over medium heat. add onion; cook, stirring, for 6 minutes, until soft. stir in garlic, cook for 1 minute. stir in ground round, roasted peppers and pizza sauce. cook for about 3 minutes, stirring occasionally, until heated through.
• stir in ancient grains, tomato and parsley.
• place prepared pepper halves in large baking dish. fill each with ground round mixture, mounding high. top with cheese. if desired, place under broiler to melt cheese.