Marcy’s Delicious Stuffed Peppers

Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4 servings

4 red bell peppers
3 cups (750 mL) Marcy's Gourmet Cranberry Orange Stuffing, prepared according to package instructions
3 tbsp (45 mL) chopped fresh basil or parsley
1 tbsp (15 mL) grated Parmesan cheese
1/4 tsp (1 mL) black pepper

Preheat the oven to 350° F (180° C). Cut out the inside of each pepper. Use a tablespoon to scoop out the seeds. Discard tops and scooped out materials. Turn peppers upside down on paper towel and let drain for 5 minutes.

Meanwhile, toss the prepared stuffing with the basil until combined; reserve. Toss the Parmesan with the black pepper. Sprinkle the inside of each pepper with an equal amount of the Parmesan mixture until evenly coated on the inside.

Mound the stuffing mixture into each pepper and arrange on a rimmed baking sheet. Bake peppers for 20 minutes or until softened and stuffing is heated all the way through.

Variation: Add 1/4 cup (50 mL) chopped fresh fennel to the onions and celery when preparing Marcy’s Gourmet Cranberry Orange Stuffing and substitute fennel fronds for the basil.

Tips:
1. You may substitute tomatoes for the bell peppers. Choose tomatoes that are ripe but not so soft that they are difficult to handle.

2. Slice a small piece from the bottom of each pepper or tomato to create a flat bottom; this will make them more stable and less likely to topple over.