roasted bell pepper boats

A fresh, plant-based take on stuffed peppers. The basil vinaigrette is AMAZING and to be honest, I could add this to any salad and be happy! I switched out the orzo for farro to make them this dish a little heartier and incorporate a whole grain (to help reduce blood sugar spikes). Quinoa would be a great substitute if you want to add a little more protein to this dish. Don’t be put off by the lengthy ingredient list - this dish is easy to make! This recipe comes from one of my new favorite cookbooks, The Mediterranean Dish by Suzy Karadsheh (and she has a great blog too!).

Ingredients

5 large bell peppers - any colors, halved lengthwise, cored and seeded

2 teaspoons dried oregano

salt and ground pepper

1 cup dried farro (quinoa, orzo etc.)

1 cup cooked or canned chickpeas, drained

1 cup cherry tomatoes, halved

1 large shallot, minced

1/4 cup chopped, pitted kalamata olives

1/4 cup toasted pine nuts

1/3 cup basil vinaigrette (see below)

1/3 cup crumbled creamy feta cheese (from 2 ounce block)

Basil Vinaigrette

2 cups packed fresh basil leaves roughly chopped (about 2 ounces)

1 medium shallot, roughly chopped

1 large clove garlic

2 tablespoons fresh lime juice (about 1 lime)

2 tablespoons white wine vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon red pepper flakes (optional - adjust to your desired heat)

salt

To Make the Peppers

1. Preheat oven to 400F. Position rack in center of the oven. Brush a large baking dish with about 1 tablespoon of olive oil.

2. Brush the peppers generously on all sides with olive oil and arrange them in a single layer, cut side up, in the baking dish. Season with oregano and a good pinch of salt and pepper. Roast the peppers until they are tender - about 30 to 35 minutes. Then remove from the oven and let cool.

3. Meanwhile, cook your chosen grain as directed on the packaging. Drain well.

4. Combine your grain of choice, chickpeas, tomatoes, shallot, olives, and pine nuts.

5. Make the vinaigrette - see below. Drizzle 1/3 cup of the vinaigrette (more if desired) over the grain mixture.

6. Spoon the mixture into the pepper halves. Sprinkle with a little feta on top and a drizzle of the vinaigrette. Enjoy! I like this dish served room temperature.

Basil Vinaigrette

1. Place basil, shallot, garlic, lime juice, vinegar, olive oil and red pepper flakes (if using) in a small food processor fitted with a multipurpose blade. Blend until well combined and smooth. Season to taste with salt and refrigerate in a tightly closed mason jar for up to 4 days.