Mediterranean Stuffed Peppers
Description
Stuffed peppers never tasted so good. These are not stuffed with meat, but wonderful Kalamata olives, sun-dried tomatoes, cheese, herbs, onion and topped with more cheese and fresh thyme.
Ingredients
6-8 colorful medium sized bell peppers
1 small red onion
1 c. seasoned crouton crumbs
1 c. walnuts or pine nuts
1/2 c. pitted Kalamata olives
1/2 c. sun-dried tomatoes, packed in oil
1/2 stick unsalted butter, melted
1/2 c. shredded Parmesan cheese
1 T. fresh rosemary leaves, minced
1 T. fresh thyme leaves
crumbled goat cheese
fresh thyme
Directions
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Preheat oven to 350 degrees.
Wash peppers and trim off the stem tops. Clean out the seeds and membranes.Place the peppers into a casserole dish. If some don't stand straight, carefully cut a bit off the bottom where it's uneven.
Put crumbs in a large mixing bowl.
Peel and cut the onion into quarters; place in a food processor and pulse till finely minced. Place in the bowl with the crumbs. Repeat with the walnuts, olives, and tomatoes, and add to the mixing bowl.
Toss the butter, cheese, and herbs in the bowl and mix until well combined.
Stuff each pepper with the mixture; add about 1/2 c. water to the bottom of the casserole. Cover loosely with foil; cook 30-40 minutes, just until peppers are beginning to soften and everything is heated through. Cook a little longer if softer peppers are desired.
Garnish with the goat cheese and rosemary.