What's for Dinner?: Gina’s Vegetable Stuffed Peppers

Okay it’s the dog days of summer and if you’re like me you just don’t feel like cooking anymore.  No big meals, just small, simple and easy.  We just came off a great mid week to weekend camping trip and I want to use what is left over so we are having burgers tonight. If I don’t cook them I’ll lose them. So Burgers it is for dinner along with my sister’s Vegetable Stuffed peppers. 

This recipe came about one Christmas Eve when my aunt was coming for dinner. She’s a vegetarian and I was scratching my head as what to make for her that would be different than just green beans.  My sister decided to bring this dish.  It was a huge hit not only with my aunt but with my other relatives as well. Since then, this recipe is always served not only at Christmas time but year round.  What I like about this dish is that it’s different, not your typical meat and rice stuffed green peppers smothered in tomato sauce. It’s light and perfect for summer.

I like the fact that you can prepare this and have it ready in 40 mins and it’s done. I made this tonight with rice and if you have crusty bread it helps to soak up the juices from the peppers, it’s really good.

Also, you can make the filling and stuff the peppers the night before and bake when ready to bake. 

Gina’s Vegetable Stuffed Peppers

4 red/green/yellow/orange peppers cut in half remove seeds/stems

Filling

• 1 Granny Smith Apple (or whatever apple you have) peeled and diced
• 1 small can of sliced olives, drained
• 1 small batch of grape or cherry tomatoes cut in half (if you don’t have cherry or grape tomatoes, cut up a whole tomato into a dice
• 2 ounces of feta cheese (more or less if you prefer)
• 2 Heaping Tablespoons of prepared Pesto Sauce
• 5-6 leaves of fresh basil sliced or chiffonade (to roll leaves then cut into slices)
• Salt & Pepper and Olive Oil

Directions:  In a 13x9 Pan spray with cooking spray.  Combine all the filling ingredients together and scoop the filling into each half of the pepper shell. Place the peppers on the pan and then drizzle over the top with olive oil. Bake at 425 degree’s for 20-25 mins till soft and browned on the edges.  Hope you enjoy!