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Stuffed Bell Peppers
Recipe by Chef Tom Fraker

3 Roma Tomatoes, diced small
4 tablespoons Extra Virgin Olive Oil, divided use
1/8 teaspoon Garlic Salt
1/8 teaspoon Freshly Ground Pepper
2 tablespoons Unsalted Butter
1 Melissa’s Perfect Sweet Onion, diced small
8 Button Mushrooms, diced small
1 Zucchini, diced small
1 Yellow Crookneck Squash, diced small
1 package Melissa’s Soyrizo
2 cups Cooked Brown Rice
2 Red Bell Peppers
2 Yellow Bell Peppers
1 cup Pepper-jack cheese, shredded
8 sprigs Fresh Cilantro, chopped

Preheat the oven to 425ºF.

Toss the tomatoes with 2 tablespoons of the olive oil and season with a pinch of the salt and pepper. Place them on a sheet pan, in a single layer, and place them in the preheated oven. Roast for 10-15 minutes or until they just start to char. Remove them from the oven and let cool.

In a sauté pan, heat the rest of the olive oil and melt the butter. Add the onions and sauté for 2 minutes. Add the mushrooms, zucchini and crookneck squash and sauté for 2 more minutes. Stir in the soyrizo and heat through, about 3 minutes. Stir In the rice and remove from the heat.

Lower the oven to 350ºF.

Remove the tops from the bell peppers and set aside. Remove the seeds from the peppers. Stuff the peppers with the sauté mixture. Place the stuffed peppers on a lightly sprayed (non-stick cooking spray) sheet pan, sprinkle them with the cheese and cover them with the pepper tops. Bake in the preheated oven for 30-45 minutes, or until the peppers are tender. Remove them from the oven, garnish with the cilantro and serve.

Makes 4 servings.