Peppers: Vegetarian Stuffed
by Lishka DeVoss

YIELD 2 to 4 servings

INGREDIENTS

4 to 6 red, orange and/or yellow bell peppers (depending on size available)
2 tablespoons olive oil
1 cup mixture of shredded mozzarella and provolone (or other semi-firm cheese)
2/3 cup vegetable broth

PREP:
1/2 cup finely chopped fennel bulb (about 1/2 a small bulb) or celery
1/2 cup finely chopped onion (about 1 small)

DISH:
5 garlic cloves, minced
1 tsp dried oregano
1/4 tsp red-pepper flakes

BOWL:
1/2 bag frozen Quorn Meatless Grounds
1 (14-ounce) can diced fire-roasted tomatoes
1 tsp kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 cup cooked white or brown rice
1/4 cup grated Parmesan
1 tsp minced dried parsley

PREPARTATION

1. Cut peppers in half lengthwise and remove core, seeds and ribs. Arrange snugly in a 9-by-13-inch pan (or other baking dish).

2. Begin heating oven to 400º F.

3. Over medium, heat oil in a 12-inch skillet. Add PREP and cook until tender — 6 to 8 minutes.

4. Add DISH and cook until garlic is fragrant — about 1 minute.

5. Turn off heat, add BOWL and 1/3 cup vegetable broth. Stir, taste, and adjust seasonings.

6. Divide mixture among the peppers. Pour the remaining 1/3 cup vegetable broth into the bottom of the pan, wrap tightly with foil and bake for 35 to 40 minutes, until peppers are soft.

7. Remove foil; spoon any juices in bottom of pan onto the peppers. Sprinkle cheese evenly on top of the peppers and bake another 10 to 15 minutes, until melted and beginning to brown.

8. Allow peppers to cool for 5 minutes before serving.

Updated 2022-06-25

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