Stuffed Red Peppers

I developed this recipe after the inspirational dish I had at the Green Owl Café in Madison last weekend.  There peppers were stuffed with quinoa and lentils which were very delicious.


4 large red peppers, stem removed & cut in half
1 large yellow onion, diced
16 oz. pkg. Trader Joe’s Harvest Grains Blend
2 cups unsalted vegetable stock
2 cups water
2/3 cups raisins
2 t. Penzey’s sweet curry powder
2 T. honey
1 t. dried parsley
Salt & Pepper to taste
½ cup slivered almonds
3 oz. unsalted tomato paste
8 oz. unsalted tomato sauce
½ t. garlic salt
½ t. dried basil


Preheat oven to 375 degrees.

Place the diced onion in a medium size sauce pan with a bit of water and sauté until soft.  Next add the vegetable stock, water, Harvest Grains Blend, raisins, parsley, sweet curry powder, honey and salt & pepper.  Bring to a boil then reduce heat to low.  Cook for approximately 10 minutes or so until all of the liquid is absorbed.  Stir continuously to avoid sticking in the bottom of the pan.  Once all of the liquid is absorbed add the slivered almonds and remove from heat.

In a separate bowl whisk the tomato sauce, tomato paste, garlic salt & dried basil together. 

Place the pepper halves in a large baking dish.  Fill each cavity with the grain mixture then top each pepper with a nice spoonful of the tomato sauce.  Pour about 2/3 cup of water in the bottom of the dish.

Bake for 45 minutes or so until the peppers have softened.