stuffed peppers.jpeg
stuffed peppers.jpeg
stuffed peppers.jpeg
stuffed peppers.jpeg

Stuffed Peppers

from $13.45

Sweet peppers, stuffed with a puree of Decimal Place chevre and white beans, with plenty of basil. Served on a bed of brown rice and fresh tomato sauce. Servings: 2-3 per 2 lb casserole.

Size:

Sweet peppers, stuffed with a puree of Decimal Place chevre and white beans, with plenty of basil. Served on a bed of brown rice and fresh tomato sauce. Servings: 2-3 per 2 lb casserole.

WHY IT’S A GOOD MEAL

Whole grains, SO MANY VEGGIES. The tomato sauce is straight pureed heirlooms y’all. Plus protein and fat in the cheese make a deeply satisfying meal—physically and dare I say spiritually.

INGREDIENTS: Peppers, farro, cabbage, chevre, tomatoes, garlic, ginger, herbs, lemon.

REHEATING INSTRUCTIONS

  1. Let casserole thaw completely in the refrigerator for 24-48 hours before cooking.

  2. Preheat oven to 375˚F.

  3. Remove plastic top and place casserole onto a tray to support the bottom and tent loosely with foil, crimping the foil to the edges all the way around.

  4. Bake for about 45 minutes, remove foil and bake for another 10-20 minutes, until cheese is bubbling. Allow casserole to rest for 10 minutes before serving.