A couple months ago, Michael and I stopped by a Barnes and Nobles bookstore on our way home from the mall. In the entrance-way, we found several cookbooks with enticing recipes pictured on their covers. I selected the vegetarian cookbook, which boasted over 300 recipes, and proudly brought it home.
Today I finally made the first recipe out of it — which was, in fact, the recipe pictured on the cover. These stuffed peppers are filled with delicious vegetables, and make a simple, light summer meal. If you have a garden, this would be a perfect way to use some of its bounty. Michael and I served the peppers with a grilled bratwurst, rice, and homemade applesauce.
Provencal stuffed peppers
(Makes 2 stuffed peppers)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Vegetarian, edited by Nicola Graimes)
- 2 tsp olive oil
- 1/2 red onion, sliced
- 1 small zucchini, diced
- 4 ounces fresh whole mushrooms, sliced
- 2 garlic cloves, crushed
- 7 oz diced tomatoes in thick sauce
- Small handful sliced almonds (optional)
- Italian seasoning and dried oregano, to taste
- Salt and pepper, to taste
- 2 large bell peppers
- 4 slices smoked cheese
- Fresh basil leaves, as a garnish
Preheat oven to 350 degrees. Saute onion, zucchini, mushrooms, and garlic in olive oil for 5 minutes, stirring occasionally. Stir in the tomatoes and bring to a boil. Simmer, uncovered, for 15 minutes, stirring occasionally, until tomatoes are thickened slightly. Remove from heat and stir in almonds and seasonings. Set aside.
Meanwhile, cut the bell peppers in half lengthwise and remove seeds. Blanch in boiling water for 3 minutes; drain.
Place the peppers into a foil lined baking pan and fill with the vegetable mixture. Cover the pan with foil and bake for 20 minutes. Uncover and top each stuffed pepper with a slice of cheese; bake for 5 minutes longer or until cheese is melted. Garnish with basil leaves and serve.