Stuffed Peppers

Main Dish , Meatless, Microwave/Oven Bag , Side Dish

Stuffed peppers are a hearty, world-famous dish found in many different cuisines from Europe, Central America, Asia, and the Middle East; many with their own regional interpretations. In Europe, the recipe commonly includes ground beef; however, our own Chef Mark Cleveland’s take on this classic is a juicy and scrumptious vegetarian dish that is ideal for meatless Mondays and holidays like Lent. Cooking this world-renown recipe in a Ready. Chef. Go!® bag will help give the dish a tender texture and succulent flavor that will make a noticeable taste difference!

Courtesy of Chef Mark Cleveland

Time to Prep: ⋆ ⋆ ⋆

Ease to Prep: ⋆ ⋆ ⋆ ⋆

Taste Score: ⋆ ⋆ ⋆ ⋆ ⋆

4 to 6 Servings

(Fills 4 to 6 bell pepper halves)

4 to 6 bell pepper halves
1 ½ cups of cooked grains of your choice (mix of barley, lentils, brown rice, amaranth, and quinoa pictured)
2 cups of vegetables, diced (shallot, garlic, red bell & Anaheim peppers, butternut squash, and chanterelle mushrooms pictured)
1 cup of cheese of your choice, diced
2 tablespoons of extra virgin olive oil
1 table spoon of soy sauce
2 tablespoons of sherry
Salt and pepper to taste
2-3 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bags

BUY THIS RECIPE'S BAG

Sauté the vegetables in the extra virgin olive oil with the salt, pepper, sherry and soy sauce until tender. Combine the sautéed veggies with the cooked grain blend and diced cheese. Spoon the mix firmly into each bell pepper half and place the filled halves in Ready. Chef. Go!® bags (2 to 3 halves per bag). Seal the bags.

Conventional Oven: Preheat the oven to 400° F. Place the bags on a baking sheet and cook for 20 to 30 minutes or until the cheese is bubbly.

Microwave: Place the bags on a microwave-safe dish and cook for 4 to 5 minutes at full power or until the cheese is bubbly.

Let the bags cool for 2 minutes before cutting them open and plating to serve. You can serve with a variety of complimenting sauces such as marinara, tomato sauce, salsa, gravy, and adobo.