Stuffed Peppers with Ancient Grains and Roasted Peppers

An earthy, nutty mix of 7 ancient grains combines with Veggie Ground Round in a healthy, high-protein filling for stuffed bell peppers.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 311 Calories

Ingredients

• 1 clove garlic, minced
• 1 large onion, chopped
• ⅓ cup chopped fresh parsley
• 1 medium tomato, chopped
• 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 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
• ¾ cup chopped assorted bell peppers
• ¾ cup shredded Cheddar or mozzarella cheese

Recipe Instructions

Step 1

Cook ancient grains according to package directions, using vegetable broth. (Do not lift lid or stir while cooking.)

Step 2

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.

Step 3

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.

Step 4

Stir in ancient grains, tomato and parsley.

Step 5

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.