Searching for a wholesome recipe to make the most of these native meals? This month’s recipes might be recipes from our native meals portal at NCSU. Discover these recipes and extra at localfood.ces.ncsu.edu.
Vegetarian Stuffed Peppers
Tailored from College of Nebraska Lincoln Diet Training Program
Components
4 crimson or inexperienced bell peppers
2 cups cherry tomatoes
1 small onion or 1/2 massive onion
1 cup basil leaves or 1 tablespoon dried basil
3 garlic cloves
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
1. Preheat oven to 425°F. Calmly oil a big shallow baking pan and put aside.
2. Lower peppers in half lengthwise and take away seeds.
3. Prepare peppers lower sides up in baking pan and frivolously oil lower edges of stems.
4. Halve cherry tomatoes and chop onion and basil. Finely chop garlic.
5. In a bowl, toss tomatoes, onion, basil, garlic, oil, salt, and pepper to style.
6. Divide combination into peppers and roast in oven till tender, about 20 minutes
Sydney Johnson Knowles is an Space Household & Shopper Sciences Extension Agent, with the North Carolina Cooperative Extension Service. She will be reached by calling the Sampson County Middle at 910-592-7161.
