Mediterranean Stuffed Peppers
The View From the Great Island
Mediterranean Stuffed Peppers is a vegetarian dish packed with healthy protein and tons of flavor ~ you won't miss the meat in this easy meatless meal!
makes about 13-15 small stuffed peppers and pepper halves
- colorful small to medium sized bell peppers (allow 1 to 2 per serving)
- 1 small red onion
- 1 cup seasoned crouton crumbs (I used Parmesan crisps that I processed into crumbs)
- 1 cup walnuts (or pine nuts)
- ½ cup (heaping) pitted Kalamata olives
- ½ cup (heaping) sun dried tomatoes, the kind in oil
- ½ stick unsalted butter (melted)
- ½ cup shredded Parmesan cheese
- 1 heaping Tbsp fresh rosemary leaves (minced)
- 1 heaping Tbsp fresh thyme leaves
- crumbled goat cheese
- fresh thyme
- set the oven to 350F
- Wash the peppers and trim the stem tops off. For flat shaped peppers I cut them in half lengthwise. Clean out the insides and then fit the peppers snugly into a casserole dish. If any of them don't stand straight you can carefully cut a bit off the bottom where it's uneven.
- Put the crumbs in a large mixing bowl.
- Peel and cut the onion into quarters. Pulse it in the food processor to finely mince. Remove to the bowl with the crumbs. Do the same with the walnuts, olives, and tomatoes, and add to the mixing bowl.
- Toss everything in the bowl with the butter, cheese, and herbs. and mix until well combined.
- Stuff each pepper with the mixture, and then add about 1/2 cup water to the bottom of the casserole. Cover loosely with foil and cook for about 30-40 minutes, just until the peppers are beginning to soften and everything is heated through. You can cook them a little longer if you like your peppers softer. I prefer them on the firm side. Your cooking time is going to depend on the size of your particular peppers, mine were fairly small.
- Garnish with the goat cheese and rosemary, and enjoy!