My CSA box overloaded me with little tiny peppers and I couldn’t get stuffed peppers out of my mind. So I made these unstuffed peppers with onions, fresh basil, tomatoes and garlic (all organic) from my CSA box.
Sauté the onions, garlic, celery, carrots in oil for 5 minutes. Add Italian seasoning (thyme, oregano, basil), salt and pepper. Cover the peppers in olive oil and roast for 8 minutes at 400 degrees. Blanched the tomatoes to remove the skin and pre-cook them. Remove seeds and juice from tomatoes or use a can of tomatoes (squeezed). Add the tomatoes and fresh basil to the onions and sauté for 5 more minutes or until liquid is gone. I had to suction out the liquid because I didn’t squeeze my tomatoes well enough. Then added cooked rice (1 cup uncooked) and topped it with the roasted peppers. Put it in a casserole dish and heat 4 minutes, top with cheese (if desired) and heat 4 more minutes.