Stuffed Peppers

Preheat oven to 375°F. Slice bell peppers in half lengthwise and remove seeds, ribs, and stems. Lightly brush the cut sides with oil and arrange cut-side up in a baking dish.

Cook your chosen grain according to package directions if not already cooked; set aside.

Heat oil in a large skillet over medium-high heat. Add diced aromatics and sauté until fragrant, about 2 minutes.

Add protein (if using ground meat, cook until browned; if using beans or legumes, warm through). Add diced vegetable and cook 3–4 minutes until softened.

Stir in cooked grain, sauce base, and seasoning blend. Mix well and season to taste with salt and pepper. Remove from heat.

Spoon filling evenly into each pepper half, mounding slightly. Pour any remaining sauce around the peppers in the bottom of the baking dish.

If using cheese, sprinkle evenly over the top of each stuffed pepper.

Cover baking dish loosely with foil and bake for 25 minutes. Uncover and bake an additional 8–10 minutes until peppers are tender and cheese is melted and lightly golden (or until heated through if cheese-free).

Let cool for 2 minutes. Garnish with fresh parsley or your chosen fresh herb and serve hot.