Stuffed Bell Peppers

My wonderful boss Nikki had her mother in town who is a vegetarian, so I decided I'd treat them and make some vegetarian stuffed bell peppers.

Ingredients:

• 4 Large Bell Peppers- cut tops off and remove pulp. Blanch until tender- about 10 minutes. Rinse in cold water. Set aside, upside down on paper towel to remove extra moisture.
• 3 Small Yellow Squash- cubed.
• One Large Zucchini- cubed.
• 4 Oz. Feta Cheese- crumbled. 
• 1 Cup Panko Bread Crumbs
• 2 Tbsp EVOO
• 1 Sprig Fresh Rosemary- peel the rosemary off the stem and rinse.
• One Small Yellow Onion- diced.
• One Handful Fresh Basil- rinsed and chopped.
• 1/2 Tbsp Fresh Ground Salt
• One Tbsp Fresh Ground Black Pepper
• Optional: 1 Lb. Sweet Italian Sausage. If you add the sausage, add two additional bell peppers.

What you're going to get dirty:

• One large saute pan.
• One 9x9 glass dish
• One wooden spoon

Directions:

1. Preheat oven to 350F.

2. Heat saute pan over medium heat. Add olive oil, zucchini, squash, and onion. Stir well. Cook covered for five minutes.

3. Next, add basil and rosemary, salt and pepper. Stir and cook until herbs and veggies are all tender.

4. Remove from heat and stir in bread crumbs and feta cheese. Spoon mixture into peppers. Cook in oven for 15 minutes.

This mixture is also great in eggplant! 

Bon App!

Picture taken off my old phone!