Laura Q Johnson

Stuffed Peppers

Olive oil, to grease
6 red peppers
1 1/4 cups white rice or quinoa
2 tablespoons olive oil
1 14oz can chopped tomatoes
1/2 cup black olives, chopped
1/4 cup parmesan cheese, grated
1 tablespoon chives, chopped
1 tablespoon fresh parsley, chopped

Step 1: Preheat Oven, Prep Pan
Preheat oven to 350 degrees F. Grease a 9"x13" pan with olive oil.

Step 2: Prep and Cook Peppers
Cut tops for peppers and reserve. Remove seeds and white pith and discard. Boil peppers and tops in large pot for 10 minutes or until just tender. Remove with slotted spoon and place peppers and tops cut side down to drain for 15 minutes.

Step 3: Cook Grain
Cook rice or quinoa following directions on package and transfer to large heatproof bowl.

Step 4: Cook Tomatoes, Combine Ingredients
Heat olive oil in pan of medium-low heat. Add chopped tomatoes, stirring occasionally for 10 minutes or until thickened. Add tomatoes to the grain and stir until combined. Add olives, parmesan, chives and parsley. Season with salt and pepper.

Step 5: Divide Mixture into Peppers, Bake
Divide the grain mixture evenly as possible into the peppers. Place in 9" x 13" pan. Bake for 30-40 minutes or until peppers and tender and grain is heated through.