Stuffed Yellow Bell Pepper

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Stuffed Yellow Bell Pepper

 

3 ounces raisins

3 ounces red onion, diced

1 teaspoon minced garlic

2 1/2 teaspoons olive oil

2 small zucchini, diced

1 fennel bulb, diced

2 small yellow squash, diced

1/2 a medium eggplant, diced

1/4 cup pine nuts

1 teaspoon salt

1/4 teaspoon black pepper

2 ounces freshly made bread crumbs from gluten free bread

4 yellow bell peppers

1 cup marinara sauce

 

Preheat oven to 425°. Soak raisins in hot water for 30 minutes, then drain.

Sauté onion and garlic in olive oil for about 2 minutes. Add zucchini, fennel,

squash and eggplant and continue to sauté until soft. Add drained raisins, nuts,

salt, pepper and bread crumbs and mix well.

 

Roast the whole pepper after removing the stem, seeds and veins. Stuff each

pepper with one quarter of the mixture and bake for 12 minutes until heated

through.

 

Spoon 2 ounces of hot marinara sauce over each stuffed pepper before serving.

 

Makes 4 servings.