Balsamic Glazed Stuffed Peppers

INGREDIENTS:

For the Peppers:

• 6 large bell peppers (red, yellow, and green)
• 1 cup cooked quinoa or rice
• 1 cup cooked ground beef or plant-based alternative
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella or feta cheese, crumbled or shredded
• 1 teaspoon Little Shop Herb Blend
• Salt and freshly ground black pepper, to taste
• 2 tablespoons Premium Extra Virgin Olive Oil

For the Balsamic Glaze:

• 3 tablespoons Neapolitan Herb Dark Balsamic Vinegar
• 1 tablespoon Franklin Raw Honey
• 1 tablespoon Premium Extra Virgin Olive Oil

INSTRUCTIONS:

• Preheat your oven to 375ºF (190ºC).
• Slice the tops off the bell peppers and remove the seeds and membranes. Set the tops aside.
• Lightly brush the outside of each pepper with olive oil and place them in a baking dish.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
• Stir in the cooked ground beef or plant-based alternative, quinoa or rice, cherry tomatoes, oregano, basil, salt, and pepper. Cook for an additional 5 minutes until everything is well combined and heated through.
• Remove the skillet from heat and stir in the mozzarella or feta cheese.
• Spoon the filling into each of the prepared bell peppers, packing it tightly.
• Place the tops back on each stuffed pepper.
• Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake for an additional 15-20 minutes, until the peppers are tender and slightly browned.
• While the peppers are baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 5-7 minutes.
• Remove from heat and stir in the extra virgin olive oil.
• Once the peppers are done baking, remove them from the oven and drizzle the balsamic glaze over the tops.
• Garnish with fresh herbs like thyme or parsley if desired.
• Serve warm and enjoy!