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
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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