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Stuffed Peppers

Such a tasty way to combine so many wonderful veggies this time of year. In addition to being delicious, these are also beautiful and make great leftovers.

6 bell peppers, tops cut off and seeds removed
2 leeks, sliced lengthwise and rinsed out then sliced into thin rounds or half moons
4 sprigs thyme, leaves stripped off the stem
¼ cup basil, leaves stripped off the stem and coarsely chopped
1 zucchini, grated or minced
1 large tomato, cubed
Olive oil
Juice of one lemon
Salt and pepper to taste
1 ½ cups cooked grain of your choice
½ cup grated parmesan cheese

1.) Boil a large pot of water. Submerge the peppers in for about 2 minutes to blanche them. Once they are blanched put them into a baking dish.

2.) Sauté the vegetables together in some olive oil, making sure that they still have a bit of a crunch to them.

3.) Mix the cooked grain, vegetables and cheese together in a bowl. Taste and adjust the flavor as desired.

4.) Spoon the mixture into the peppers and top with more cheese and a grind of pepper.

5.) Bake at 350 for 35 minutes.

Variations
Replace ¾ cup of the cooked grain with cooked sausage or cooked ground lamb/beef.
Add 1 small seeded and chopped jalapeno pepper to the vegetables.
Add 1 tsp fennel seeds to the vegetables or a 1/4 cup chopped fennel bulb.
If zucchini is out of season, leave it out.

This entry is related to the following products. Click on any of them for more information.
Tomato, Pepper: Hot, Pepper: Bell or Sweet, Zucchini, Fennel, Leek, Basil, Thyme, Beef, Grass fed Lamb,

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