Friday, August 27, 2010

Be A Pepper

The weather here is still hot, but with that late-August dryness that makes evenings gloriously cool. The farmer's market is loaded with choices, and peppers are looking fantastic. So, stuffed peppers!

Meatless Stuffed Peppers
4 large peppers
1 package Smart Ground veggie crumbles
1 cup cooked couscous
1/2 cup Parmesan cheese
2 tsp. fresh chopped basil
2 cans diced tomatoes
Ketchup for the top

Heat oven to 350 degrees.

Either cut the tops of the peppers or slice them in half - whichever way you like to stuff them.

In a bowl, combine all but one can of diced tomatoes. Stuff into peppers. Top with a little ketchup. Place peppers in covered dish, dump the second can of tomatoes inside the dish, then cover and cook 20-25 minutes. Spoon some of the tomatoes onto the peppers and serve.


Poetic Shutterbug said...

Ah, YUM! That sounds delicious. I've always loved stuffed peppers but since my Mom passed away, have not had any. I could not find her recipe. These sound delicious.

Lori said...

Joanne, it's even better on the second day - so terrific!

Sorry about your mom. :(