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.

2 comments:

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. :(