Stonebridge Stuffed Peppers

Stonebridge Stuffed Peppers
Make these with fresh peppers or from peppers you've cored and frozen. No need to thaw--just fill and bake! Try quinoa/walnuts/grated carrot or bulgar/cabbage/pepitos. Use whatever you've got and it'll be tasty!
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  1. Sweet or spicy peppers (bells and poblanos are great) with stem and seed core removed. Be sure to get out all the seeds from a hot pepper unless you want some extra heat.
  2. A mix of cooked grains, nuts/seeds, chopped veggies, and cheese (optional).
  3. Quinoa and bulgar are especially tasty. Rice is also great or try barley.
  4. Diced onion, grated carrot, and sliced cabbage are all good.
  5. Salsa or marinara sauce to top keeps them moistened and they'll cook more quickly.
  1. Preheat oven to 375.
  2. Make stuffing with your combo of ingredients.
  3. Fill peppers (raw or frozen) with stuffing.
  4. Place in oiled pan and top with salsa or marinara.
  5. Cover with foil and bake for 45 minutes.
  6. Remove foil and bake another 10-15 minutes.
  1. Adapt amounts for the number of pepper shells. Extra stuffing can be baked alongside the peppers in the same pan or saved for next time.
Stonebridge Farm CSA