Stuffed Bell Peppers

This is a simple and beautiful dish!

Ingedients:

Quinoa or Rice

Olive oil

1/4 chopped onion

MM Local Hot/Mild Peppers

Sliced mushrooms (your choice, a blend is nice)

MM Local Tomatoes with Basil

2 Bell Peppers (preferably yellow, orange or red) 

Pecorino (or a cheese of your liking)

Recipe:

Get the quinoa or rice started (make about a cup cooked for each pepper). Preheat the oven to 350 degrees.

Use a medium to large size skillet for this recipe because you will be combining the quinoa with all of the other ingredients. Sautee in the olive oil over med-high heat until slightly tender then add a few tablespoons of MM Local Peppers. Add the mushrooms and cook until tender. Add a few MM Local Tomatoes with Basil, I suggest pulling them out of the jar and refraining from pouring any of the juice in. You can cut them up a little in the pan if they are really big! Once you have combined all of the ingredients and let them cook together for about five to ten minutes you can take them off the heat. Blend the quinoa with the other ingredients. Add 1/4 cup of grated pecorino to the mix.

Cut a circle out of the top of the peppers and rinse out the seeds. Stuff the peppers with the blended ingredients almost to the top and sprinkle grated pecorino on the top. Place on a baking sheet or glass dish standing upright. Bake in the oven for 30 minutes or until golden brown. Let rest for 5-10 minutes.

Hope you like it!