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Italian Stuffed Peppers

January 27, 2017


Imperfect green peppers! We have lots of them! So guess what you'll find in our boxes this week? You guessed it! While these peppers might look a little wrinkled, bruised or discolored on the outside, on the inside they are perfectly fresh and delicious. Like we always say, "Don't judge a book by its cover!"  


Our recipe for Italian Stuffed Peppers is the perfect use for imperfect green peppers. Here's how to make them.


Italian Stuffed Peppers




4 bell peppers

2 Tbsp. olive oil

2 cups onion, chopped

2 cups mushrooms, chopped

2 cloves garlic, minced

1 package tempeh or 1 pound ground beef or chicken

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. salt

a dash of crushed red pepper flakes

1 jar marinara sauce

1/2 cup vegetable stock

fresh mozzarella cheese


Wash peppers. Cut out stem (like you would a pumpkin) and remove seeds and membranes. Place in a small casserole dish that is deep enough to keep the peppers upright. In a large skillet add olive oil, onions, mushrooms and garlic. Cook a few minutes. Then chop tempeh into small bites and add to skillet (or add ground meat). Add basil, oregano, salt and crushed pepper. Cook until meat is browned and cooked through. Add 1 cup of marinara sauce. Mix well. Carefully spoon the mixture into each pepper. Pour the vegetable stock in the bottom of the casserole dish along with remaining sauce. Cover peppers tightly with aluminum foil. Place in 400 degree oven. Cook for 45 minutes. Remove from oven and remove foil. Add cheese to the top of each pepper and sprinkle with herbs. Cook 10 minutes longer until cheese is melted. Serve with whole wheat pasta.





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