- 1 (180 gram) package Casbah® Ancient Grains Blend
- 2 cups Imagine Organic Vegetable Broth
- 6 large sweet peppers (green, yellow, orange or red)
- 1 tablespoon Spectrum Naturals® Olive Oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
- 3/4 cup chopped assorted bell peppers
- 1 medium tomato, chopped
- 1/3 cup chopped fresh parsley
- 3/4 cup shredded Cheddar or mozzarella cheese
- Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)
- Meanwhile, halve peppers lengthwise through stems; remove seeds and ribs. Boil peppers in a large pot of boiling water for 5 minutes or until tender; drain on paper towel. Set aside; keep warm.
- Heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring, for 6 minutes, until soft. Stir in garlic, cook for 1 minute. Stir in ground round, roasted peppers and pizza sauce. Cook for about 3 minutes, stirring occasionally, until heated through.
- Stir in ancient grains, tomato and parsley.
- Place prepared pepper halves in large baking dish. Fill each with ground round mixture, mounding high. Top with cheese. If desired, place under broiler to melt cheese.
04/11/2018
recipepes.com
Stuffed Peppers with Ancient Grains and Roasted Peppers, recipe
PT15M
PT1H
5
455 calories
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