Provencal stuffed peppers

Provencal stuffed peppers

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.

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