Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • ¾ teaspoon salt
  • 1 ½ teaspoon Italian Seasoning herb blend *see Note
  • ½ teaspoon fennel seeds
  • 6 bell peppers, any color
  • 8-ounce package cooked brown rice or 1 ½ cups cooked brown rice
  • 14-ounce can kidney or cannellini beans, drained and rinsed
  • 1 cup tomato sauce (or 1-8 ounce can)
  • ½ cup cherry tomatoes, quartered
  • ¼ cup chopped black olives, optional
  • ½ cup chopped fresh basil, plus more for garnish if desired
  • 6 ounces Fontina cheese, grated

Instruction

  • Heat oil in a medium skillet over medium-high heat. Set aside 2 tablespoons red onion for garnish. Add onion, garlic and salt to the skillet and cook, stirring often until the onion is softened, about 4 minutes. Add in Italian seasoning and fennel seeds.
  • Remove from the heat and scrape into a bowl.
  • Meanwhile, cut off pepper tops and remove the seed core.
  • Set peppers in a casserole dish and add ½ cup water. Cover with a layer of parchment and then a layer of plastic wrap. Microwave until just beginning to soften, 6 to 7 minutes. Drain liquid and set peppers cut side up in the casserole dish.
  • Add rice, beans, tomato sauce, tomatoes, olives and basil to onion mixture and stir to combine. Add ½ of the fontina cheese and stir to combine.
  • Spoon filling into the peppers, dividing evenly. Top with the remaining Fontina cheese.
  • Microwave uncovered until the cheese is melted and the filling is heated through, 3 to 4 minutes.
  • Serve warm with reserved red onion and chopped basil if desired.