Ingredients:
- 4 large peppers, sliced down the middle, seeds and stems removed
- 1 cup ricotta cheese
- 1/2 eggplant, peeled and cubed
- 1 bell pepper, diced
- 8 garlic cloves, minced
- 1 large onion, diced
- 1 tbsp. tomato paste
- 4 cups diced tomatoes, with juice
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 cup olive oil (added in gradually)
- 3/4 cup Parmesan cheese
- 1 ball fresh buffalo mozzarella sliced
- 1 lb. ground beef, turkey, chicken, or boca crumbles
- salt
- pepper
- crushed red pepper flakes
- oregano
- fresh parsley
- fresh basil
- 1 cup brown rice (cook according to package directions)
To Make:
In a large pot, drizzle 2 tbsp of olive oil and saute the crushed red pepper flakes for 1 minutes. Then add meat, (whichever meat you desire), eggplant, celery and carrots for 5-6 minutes on medium low heat until they start getting tender. Season with salt and pepper.
Note: pre-season the meat with salt and pepper
Next, add in onion, bell pepper and garlic and another 2 tbsp of olive oil. Mix together. Cook on medium low heat until all veggies are tender.
Add in diced tomatoes with juice and mix together. Then mix in the tomato paste. Season with salt and pepper. Add in 1 tsp. of dried oregano.
Mince a handful of fresh parsley and mix in.
Cook together for at least 25 minutes on low heat.
Turn off the heat in the pot and add in the Parmesan cheese and ricotta cheese. Add salt and pepper to the ricotta cheese. Mix thoroughly together. Add in the brown rice. Taste and season more if necessary.
Begin filling the pepper with the mixture. Arrange in a large baking dish and cover with aluminum foil. Place 1/2 cup water in the bottom of the Bake for 40 minutes. Remove from oven, uncover, add a slice of mozzarella cheese on each piece and broil for 5 minutes.
Let cool for at least 10 minutes. Serve with freshly diced basil on top. Enjoy!
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