Stuffed Peppers

This recipe comes from the Love is Food and Yoga book and it is so yummy! If you are vegan leave out the cheese. These don’t take long to come together but they have to bake for 1 hour, so they are not quite a weeknight meal. I stuffed them the night before then baked the next day and they turned out perfect!

  • 4 bell peppers, sliced in half and cored
  • 1 c cooked bulgar
  • 2 tbsp olive oil
  • 1 onion sliced thin
  • 5 cloves garlic chopped
  • 2 tbsp fresh sage, chopped
  • 1 fennel bulb sliced thin
  • 4 c fresh spinach
  • 4 oz canned green chilies
  • Salt and pepper
  • 1/2 C sharp cheese, grated
  • 1/4 c goat cheese crumbled
  • 1/2 c queso fresco, crumbles
  • 1/2 c basil leaves, sliced thin.

Preheat oven to 375.

Sauté onions and garlic in 1 tbsp over medium heat until soft, about 5 min. Add 1 tbsp of oil, stir in all ingredients except cheese and bulgar cook about 10 min until fennel is soft.

Remove from heat stir in bulgar and cheeses, then stuff into peppers. Bake for 1 hour.

Serves 8.

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