Stuffed Peppers
Portions:
25Preparation Time:
Cooking Time:
Ingredients
7 cups (800g)
Arctic Gardens Rice Pilaf
or
Rustic Grain Blend
or
Ancient Grain Blend
1 bag (2kg)
Arctic Gardens Garden Bean blend
25 Peppers, cut in half and cored
10 cups (2,5L) Salsa sauce
6 tbsp (100mL) Nutritional yeast
6 tsp (33mL) Cumin powder
6 tsp (33mL) Garlic powder
6 tsp (33mL) Chili powder
10 cups (2,5L) Grated cheddar cheese
Preparation
1. Preheat combi oven to 212°F (100°C)/100% steam.
2. Combine rice pilaf (or rustic grain / ancient grain) and garden bean blend. Bake in combi oven for 5 minutes on a pre-oiled baking tray. Drained as requeired . Set aside.
3. Preheat conventional oven to 375°F (190°C)*.
4. In a bowl, combine the rice pilaf (or cereals blend) and garden bean blend with half the salsa, nutritional yeast and spices. Adjust seasoning to taste.
5. Fill the peppers generously with the mixture and place on a baking sheet.
6. Spread the remaining salsa over peppers and top with shredded cheddar. Bake for 45 minutes.
* If using a combi oven, adjust cooking time accordingly.
